Green Cabbage Cucumber Salad Recipe

Introduction

This Green Cabbage Cucumber Salad is a refreshing and crisp side dish perfect for warm days or any meal needing a light, tangy crunch. Ready in just 15 minutes, it combines fresh vegetables with a simple, flavorful dressing.

Ingredients

• 1 medium green cabbage (2 lbs, shredded)
• 3 medium cucumbers (or 1 English cucumber)
• 4-5 green onions
• 1 bunch fresh dill (about 2 tablespoons chopped)
• 6 tablespoons sunflower oil
• 4 tablespoons distilled white vinegar
• 1 teaspoon fine salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)

Instructions

1. Step 1: In a small measuring cup, combine sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Stir well and set aside to allow the salt to dissolve.
2. Step 2: Wash all vegetables and dry them thoroughly with a paper towel.
3. Step 3: Remove any soft outer leaves from the cabbage. Using a mandolin slicer or a sharp knife, thinly slice the cabbage into fine strips. Discard or save the core for another use. Transfer the shredded cabbage to a large mixing bowl.
4. Step 4: Slice the cucumbers thinly, halving them first if desired. A mandolin slicer can speed this step.
5. Step 5: Finely chop the green onions and fresh dill.
6. Step 6: Add the sliced cucumbers, green onions, and dill to the cabbage. Drizzle the prepared salad dressing over the vegetables and toss well to combine evenly.
7. Step 7: Serve immediately for a crisp texture, or refrigerate for a couple of hours to let the cabbage soften slightly. The salad stays fresh for 2-3 days when stored in the refrigerator.

Tips & Variations

• Use a mandolin slicer for uniform thin slices which improves texture and presentation.
• Try substituting apple cider vinegar for white vinegar for a slightly sweeter note.
• Add a pinch of sugar or a drizzle of honey to balance the acidity if desired.
• For extra crunch, toss in some toasted sunflower seeds or chopped nuts before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify, and the cabbage will soften slightly. For best texture, consume within the first two days. Re-toss before serving to redistribute the dressing. No reheating is necessary as this salad is served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, you can substitute green cabbage with Napa or red cabbage. Red cabbage will add color, and Napa cabbage offers a milder flavor and softer texture.

Is there a way to make this salad vegan or gluten-free?

This recipe is naturally vegan and gluten-free, as it uses fresh vegetables and simple plant-based ingredients without any gluten-containing additives.

Green Cabbage Cucumber Salad Recipe

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★★★★★

4.8 from 93 reviews

A refreshing and crunchy Green Cabbage Cucumber Salad that combines thinly sliced cabbage, crisp cucumbers, and fresh herbs tossed in a light sunflower oil and vinegar dressing. Perfect as a quick side dish or a healthy snack, this salad is easy to prepare and stays fresh for days.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium green cabbage (about 2 lbs, shredded)
• 3 medium cucumbers (or 1 English cucumber)
• 4–5 green onions
• 1 bunch fresh dill (about 2 tablespoons chopped)

Dressing

• 6 tablespoons sunflower oil
• 4 tablespoons distilled white vinegar
• 1 teaspoon fine salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)

Instructions

1. Prepare the Dressing: In a small measuring cup, combine sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Stir the mixture well and set aside to allow the salt to dissolve properly.
2. Wash Vegetables: Wash all the vegetables thoroughly and pat them dry using a paper towel to remove excess moisture for crispiness.
3. Slice Cabbage: Remove and discard the soft outer leaves of the cabbage. Using a mandolin slicer or a sharp knife, thinly slice the cabbage into fine strips. Discard or eat the core according to your preference. Transfer the shredded cabbage to a large mixing bowl. (Using a mandolin is recommended for best texture and uniformity; use safety gloves when operating.)
4. Slice Cucumbers: Halve the cucumbers lengthwise and then thinly slice them, preferably using a mandolin slicer for quick and even slices.
5. Chop Herbs: Finely chop the green onions and fresh dill to add fresh herbal notes to the salad.
6. Toss the Salad: Drizzle the prepared dressing over the cabbage, cucumber, and herb mixture. Toss everything well until the salad is evenly coated with the dressing.
7. Serve or Chill: Serve the salad immediately for a crisp and fresh bite or refrigerate it for a couple of hours to allow the cabbage to soften and the flavors to meld. The salad will stay fresh in the refrigerator for 2-3 days.

Notes

• You can substitute sunflower oil with other light oils like canola or olive oil if preferred.
• For a tangier flavor, use apple cider vinegar instead of distilled white vinegar.
• Wearing a cut-resistant glove is highly recommended while using a mandolin slicer to prevent injury.
• To keep the salad crunchy longer, store it in an airtight container in the refrigerator.
• Add a pinch of sugar or a drizzle of honey if you prefer a slightly sweet dressing.

Keywords: green cabbage salad,cucumber salad,fresh cabbage salad,dill cucumber salad,sunflower oil dressing,quick salad recipe,healthy salad,vegetarian salad