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.
Ingredients
Scale
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)
Instructions
- 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.
- Wash Vegetables: Thoroughly wash all vegetables under cold running water and pat dry with paper towels to remove excess moisture.
- 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.
- Slice Cucumbers: Thinly slice the halved cucumbers using a mandolin slicer or knife for quick and uniform slices.
- Chop Herbs: Finely chop the green onions and fresh dill, then add them to the large bowl with the cabbage and cucumbers.
- Toss Salad: Drizzle the prepared dressing over the vegetables and toss thoroughly to ensure even coating of the dressing.
- 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
