Cabbage Cucumber Salad Recipe
This crisp and refreshing cabbage cucumber salad is a light, tangy side dish perfect for any meal. Thinly sliced cabbage, crisp cucumbers, and fragrant dill are tossed in a simple sunflower oil and vinegar dressing, creating a crunchy and flavorful salad that’s both nutritious and delicious.
Yield: 6 people
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Small whisk or spoon
Materials
- Fine Salt: Enhances the overall flavor of the vegetables and dressing.
- Sunflower Oil: A light neutral oil that keeps the dressing smooth without overpowering the salad.
- Distilled White Vinegar: Adds the tangy brightness that balances the fresh vegetables.
- Ground Black Pepper: Provides a subtle warmth and depth.
- Green Onions: Add a mild onion flavor and fresh aroma.
- Fresh Dill: A classic herb for cabbage salads that adds freshness and light herbal notes.
- Green Cabbage: The main base of the salad offering crisp texture and mild flavor.
- Cucumbers: Bring cool freshness and a light juicy crunch.
Instructions
- Let the salad sit for about 10–15 minutes before serving.
- Remove the outer leaves from the cabbage and cut it into thin shreds.
- Slice the cucumbers into thin rounds or half-moons.
- Chop the green onions and fresh dill.
- Place the cabbage, cucumbers, green onions, and dill into a large mixing bowl.
- In a small bowl, whisk together sunflower oil, vinegar, salt, and black pepper.
- Pour the dressing over the vegetables.
- Toss everything gently until evenly coated.
- Taste and adjust salt if needed.
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.