Cabbage Cucumber Salad Recipe
Introduction
This refreshing cabbage cucumber salad is a perfect light side dish that comes together in just 15 minutes. Crisp vegetables tossed in a tangy, slightly sweet dressing make it an easy addition to any meal. Optional toppings add extra flavor and texture to customize to your taste.
Ingredients
- 1/2 head of cabbage (thinly sliced or shredded)
- 1 cucumber (thinly sliced)
- 1 carrot (grated, optional)
- 1/4 cup chopped fresh parsley (optional for garnish)
- Salt and pepper (to taste)
- 1/4 cup olive oil
- 2 tbsp vinegar (apple cider vinegar or white wine vinegar work well)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard (optional)
- 1 clove garlic (minced, optional)
- Sesame seeds, sunflower seeds, or crumbled feta cheese (optional toppings)
Instructions
- Step 1: Wash and dry all vegetables thoroughly.
- Step 2: Slice the cabbage into thin strips or shred it using a knife or grater.
- Step 3: Peel the cucumber if desired, then thinly slice it.
- Step 4: Grate the carrot if using.
- Step 5: In a large mixing bowl, combine the sliced cabbage, cucumber, and grated carrot.
- Step 6: In a separate small bowl, whisk together the olive oil, vinegar, honey or maple syrup, Dijon mustard (if using), and minced garlic (if using) to make the dressing.
- Step 7: Pour the dressing over the vegetables and toss until evenly coated.
- Step 8: Season with salt and pepper to taste.
- Step 9: Garnish with chopped parsley if desired.
- Step 10: Serve immediately or refrigerate for later.
Tips & Variations
- For extra crunch, add toasted nuts like almonds or walnuts as a topping.
- Try using different types of vinegar or a splash of lemon juice for varied acidity.
- Substitute maple syrup with agave nectar or a pinch of sugar if preferred.
- Add fresh herbs like dill or mint to enhance the flavor profile.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften over time but will still taste fresh. If storing, keep the dressing separate and toss just before serving to maintain crispness. Reheat is not recommended as this salad is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. To keep it crisp, store the dressing separately and combine just before serving.
What can I use if I don’t have Dijon mustard?
If you don’t have Dijon mustard, you can omit it or substitute with a small amount of yellow mustard or a pinch of ground mustard powder.
PrintCabbage Cucumber Salad Recipe
A fresh and crunchy cabbage cucumber salad bursting with vibrant flavors, combining crisp vegetables with a tangy, slightly sweet dressing. Perfect as a light side dish or a healthy snack, this salad comes together quickly and can be customized with optional toppings for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Vegetables
- 1/2 head of cabbage (thinly sliced or shredded)
- 1 cucumber (thinly sliced)
- 1 carrot (grated, optional)
Dressing
- 1/4 cup olive oil
- 2 tbsp vinegar (apple cider vinegar or white wine vinegar)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard (optional)
- 1 clove garlic (minced, optional)
Seasoning & Garnish
- Salt and pepper (to taste)
- 1/4 cup chopped fresh parsley (optional for garnish)
- Sesame seeds, sunflower seeds, crumbled feta cheese (optional toppings)
Instructions
- Prepare Vegetables: Wash and dry all vegetables thoroughly to ensure freshness and remove any dirt.
- Slice Cabbage: Slice the cabbage into thin strips or shred it with a knife or grater to create a fine, crisp texture.
- Slice Cucumber: Peel the cucumber if preferred, then slice it thinly for a refreshing crunch.
- Grate Carrot: If using, grate the carrot finely to add sweetness and color to the salad.
- Combine Vegetables: Place the sliced cabbage, cucumber, and grated carrot into a large mixing bowl, mixing them together evenly.
- Make Dressing: In a separate small bowl, whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard (if used), and minced garlic (if used) thoroughly until well combined.
- Toss Salad: Pour the dressing over the mixed vegetables and toss gently until all ingredients are evenly coated with the dressing.
- Season: Add salt and pepper to taste, adjusting the seasoning according to your preference.
- Garnish: Sprinkle chopped fresh parsley and optional toppings like sesame seeds, sunflower seeds, or crumbled feta cheese to enhance texture and flavor.
- Serve or Store: Serve the salad immediately for maximum freshness, or refrigerate it for later use to allow flavors to meld together.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours without losing texture.
- For a vegan version, use maple syrup instead of honey and omit feta cheese.
- Feel free to experiment with different vinegar types such as balsamic for a different flavor profile.
- Adding toasted nuts or seeds can add an additional crunch.
- If planning to store, keep the dressing separate and toss just before serving to maintain crispness.
Keywords: cabbage cucumber salad, fresh salad, healthy salad, no-cook salad, vegetarian side dish
