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
- 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.