Introduction

This Green Cabbage Cucumber Salad is a crisp, refreshing dish perfect for warm days or as a vibrant side. It combines shredded cabbage, fresh cucumbers, and fragrant dill, all tossed in a simple tangy dressing. Quick to prepare and full of crunch, it’s a versatile salad you’ll come back to again and again.

Green Cabbage Cucumber Salad Recipe - Recipe Image

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

Step 1: In a small measuring cup, combine sunflower oil, distilled white vinegar, salt, and pepper. Stir well and set aside to allow the salt to dissolve.
Step 2: Wash all vegetables thoroughly and pat dry with a paper towel.
Step 3: Remove any soft outer leaves from the cabbage. Using a mandolin slicer or a sharp knife, thinly slice the cabbage into fine strips. Discard or use the core as preferred. Transfer the shredded cabbage to a large mixing bowl.
Step 4: Halve the cucumbers lengthwise and thinly slice them. Using a mandolin slicer speeds up this process.
Step 5: Finely chop the green onions and fresh dill.
Step 6: Add the cucumbers, green onions, and dill to the bowl with cabbage. Drizzle the prepared dressing over the salad and toss well to combine.
Step 7: Serve immediately for a crisp texture, or refrigerate for a couple of hours to let the cabbage soften slightly and flavors meld together before serving.

Tips & Variations

Use a mandolin slicer for consistently thin vegetable slices and to speed up preparation. Always use safety gloves to protect your hands.
Substitute apple cider vinegar or lemon juice for distilled white vinegar for a slightly different flavor.
Add a pinch of sugar or a drizzle of honey to the dressing if you prefer a touch of sweetness.
Incorporate sliced radishes or shredded carrots for added color and crunch.

Storage

Store the salad in an airtight container in the refrigerator. It stays fresh and crisp for 2-3 days. If refrigerated, the cabbage will soften slightly and the flavors will deepen. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, you can use red cabbage or Napa cabbage for this salad. Red cabbage will add a vibrant color and Napa cabbage will offer a milder, softer texture.

Can I prepare this salad in advance?

Absolutely. This salad actually benefits from resting in the fridge for an hour or two as it allows the flavors to meld and the cabbage to soften slightly. Just toss it again before serving.

Green Cabbage Cucumber Salad Recipe

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★★★★★

4.4 from 142 reviews

A refreshing and simple Green Cabbage Cucumber Salad featuring thinly sliced cabbage, crisp cucumbers, and fresh herbs tossed in a light sunflower oil and vinegar dressing. Perfect as a crisp side dish or a light snack, this salad is easy to prepare and stays fresh refrigerated for several days.

Author: Tara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

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 the dressing: In a small measuring cup, combine sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Stir well and set aside, allowing the salt to dissolve completely.
Wash and dry vegetables: Thoroughly wash all the vegetables and pat them dry with paper towels to remove excess moisture.
Shred the cabbage: Remove the soft outer leaves of the cabbage and thinly slice the cabbage using a mandolin slicer or a sharp knife for fine strips. Discard or consume the core. Transfer the shredded cabbage to a large mixing bowl.
Slice the cucumbers: Halve the cucumbers lengthwise and thinly slice them, ideally using a mandolin slicer for quick and uniform slices.
Chop green onions and dill: Finely chop the green onions and fresh dill, then add them to the bowl with the cabbage and cucumber.
Toss salad with dressing: Drizzle the prepared dressing over the vegetables and toss thoroughly to evenly coat the salad.
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 stored in the refrigerator.