Crisp, refreshing, and effortlessly simple, this Cabbage Cucumber Salad is a perfect balance of crunch and lightness. Inspired by Eastern European slaws and Mediterranean mezze, it brings together finely shredded cabbage, cool cucumber slices, and a bright vinaigrette.
It pairs beautifully with Baked Blackened Salmon and Cajun Rice, offering a contrast of textures and flavors. The smoky depth of the cabbage rolls and the buttery, flaky richness of the crescent rolls complement the crisp, tangy salad.
A quick toss of seasonal ingredients, a dash of acidity, and you have a salad that travels well from backyard barbecues to elegant dinner tables. The beauty of this dish lies in its adaptability—swap herbs, add a crunch of nuts, or toss in some feta for a Mediterranean twist.
What I Didn’t Expect About This Recipe!
- How addictively refreshing it is! The mix of crisp cabbage and cool cucumber makes it impossible to stop eating.
- It’s surprisingly filling. Despite being light, it satisfies with its fiber-packed ingredients.
- The dressing makes all the difference. A little lemon and olive oil elevate everything into something special.
- Tastes good even the next day. The flavors meld overnight, making leftovers even more delicious.
Cabbage Cucumber Salad Recipe
Equipment
- Small measuring cup
- Mandolin slicer
- Sharp knife
- Cutting board
- Safety gloves (for mandolin)
- Paper towels
- Salad tongs
Materials
Dressing
- 1 tsp fine salt, – or to taste
- 6 tbsp sunflower oil
- 4 tbsp distilled white vinegar
- ¼ tsp ground black pepper,
Salad
- 4 green onions
- 1 bunch fresh dill, about 2 tablespoons chopped
- 1 medium green cabbage,
- 3 medium cucumbers
Instructions
- In a small measuring cup, mix sunflower oil, distilled white vinegar, fine salt, and pepper, then let it sit so the salt dissolves.
- Wash all vegetables thoroughly and pat them dry with a paper towel.
- Remove the soft outer leaves of the cabbage and slice it thinly using a mandolin slicer or a sharp knife, discarding or eating the core.
- Transfer the shredded cabbage to a large mixing bowl.
- Using a mandolin slicer ensures even, fine strips, but always wear safety gloves for protection.
- Halve and slice cucumbers thinly, then finely chop green onions and fresh dill.
- Drizzle the prepared dressing over the vegetables and toss everything together until evenly coated.
- The salad can be served immediately or refrigerated for a few hours to allow the cabbage to soften before serving.
Notes
- For extra crunch, soak sliced cabbage in ice water for 10 minutes before draining and mixing.
- Adjust the vinegar-to-oil ratio based on taste preference for a tangier or milder flavor.
- Adding a pinch of sugar balances the acidity and enhances the natural sweetness of the vegetables.
- Swap sunflower oil for olive oil or avocado oil for a different flavor profile.
| Nutrition | Value |
| Calories | 175kcal |
| Carbohydrates | 12.2g |
| Fat | 14.2g |
| Protein | 2.2g |
Tips To Ease Your Job!
- Use a Mandolin for Efficiency – A mandolin slicer ensures uniformly thin cabbage and cucumbers in seconds, saving time and effort. Always wear safety gloves for protection.
- Pre-Mix the Dressing – Prepare the dressing first and let the salt dissolve while you chop the veggies. This enhances flavor distribution when mixing.
- Chill for Maximum Flavor – Let the salad sit in the fridge for a couple of hours before serving. This softens the cabbage slightly and allows flavors to meld beautifully.
- Quick Cleanup Hack – Line your cutting board with parchment paper before slicing the cabbage to make cleaning up easier and prevent vegetable juices from staining.
