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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/green-cabbage-cucumber-salad-recipe/