Rainbow Israeli Salad

4.0 (5 reviews)

Rainbow Israeli Salad



  • 1/2 small red cabbage, shredded
  • 3 small tomatoes, diced
  • 1 yellow bell pepper, seeded and diced
  • 2-3 cucumbers, diced
  • 1 cup  small white button mushrooms, sliced
  • 3/4 cup  pitted Kalamata olives
  • 3 Tbsp.  fresh lemon juice
  • 2 Tbsp.  olive oil
  • 1/4 tsp. salt


  • Combine the cabbage, tomatoes, bell pepper, cucumbers, mushrooms, and olives in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, and salt. Pour over the vegetables and mix well.

Makes 6 to 8 servings

Rated 4.0/5 based on 5 reviews

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 Ingrid E. Newkirk

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