Green Cabbage Cucumber Salad Recipe

Introduction

This Green Cabbage Cucumber Salad is a refreshing, crunchy side dish perfect for warm days or as a light accompaniment to your meal. With a simple tangy dressing and fresh herbs, it’s quick to prepare and full of vibrant flavors.

Ingredients

• 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)
• 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 thoroughly and dry them with a paper towel.
3. Step 3: Remove the soft outer leaves of the cabbage and thinly slice it using a mandolin slicer or a sharp knife. Discard or eat the core. Transfer the shredded cabbage to a large mixing bowl.
4. Step 4: Slice the cucumbers thinly, halving them first if needed. A mandolin slicer can make this step faster and more uniform.
5. Step 5: Finely chop the green onions and fresh dill, then add them to the bowl with cabbage and cucumbers.
6. Step 6: Drizzle the prepared dressing over the salad and toss thoroughly to combine all ingredients.
7. Step 7: Serve immediately or refrigerate for a couple of hours to allow the cabbage to soften slightly before serving.

Tips & Variations

• Use a mandolin slicer for evenly thin slices and to save time, but always protect your hands with safety gloves.
• Add a touch of honey or sugar to the dressing for a slightly sweeter balance to the vinegar.
• Substitute sunflower oil with olive oil for a different flavor profile.
• Include shredded carrots or thinly sliced radishes for extra color and crunch.

Storage

Store the salad covered in the refrigerator for up to 2-3 days. The flavors will meld over time, and the cabbage will soften slightly. When ready to serve again, give it a good toss. This salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can make it a few hours ahead or the day before. Refrigerate covered to keep it fresh and toss before serving.

What if I don’t have fresh dill?

You can substitute dried dill, but use about one-third the amount since it’s more concentrated. Alternatively, fresh parsley or cilantro can provide a different but tasty herbal note.

Green Cabbage Cucumber Salad Recipe

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★★★★★

4.5 from 73 reviews

• Author: Harper
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A refreshing and crisp Green Cabbage Cucumber Salad featuring shredded green cabbage, thinly sliced cucumbers, and fresh herbs tossed in a light sunflower oil and white vinegar dressing. Perfect as a quick, healthy side dish that can be served immediately or chilled to soften the cabbage.

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Ingredients

Scale 1x2x3x

Vegetables

• 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)

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)

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Instructions

1. Prepare Dressing: 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. Wash Vegetables: Thoroughly wash all vegetables under cold running water and pat dry with paper towels to remove excess moisture.
3. Shred Cabbage: Remove and discard any soft outer leaves of the cabbage. Using a mandolin slicer or a sharp knife, thinly slice the cabbage into fine strips. Remove and discard or save the core as desired. Transfer the shredded cabbage to a large mixing bowl.
4. Slice Cucumbers: Thinly slice the halved cucumbers using a mandolin slicer or knife for quick and uniform slices.
5. Chop Herbs: Finely chop the green onions and fresh dill, then add them to the large bowl with the cabbage and cucumbers.
6. Toss Salad: Drizzle the prepared dressing over the vegetables and toss thoroughly to ensure even coating of the dressing.
7. Serve or Chill: Serve the salad immediately for a crisp texture, or refrigerate for a couple of hours to allow the cabbage to soften slightly. The salad stays fresh for 2-3 days when covered and refrigerated.

Notes

• Using a mandolin slicer makes shredding cabbage and slicing cucumbers quick and ensures uniform thickness; always use safety gloves to protect your hands.
• The salad can be enjoyed immediately or after chilling to allow flavors to meld and cabbage to soften.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Adjust salt and pepper to taste based on preference.
• Substitute sunflower oil with another neutral oil like canola or vegetable oil if preferred.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: green cabbage salad, cucumber salad, fresh dill salad, no-cook salad, healthy side dish, quick salad recipe