Green Cabbage Cucumber Salad Recipe
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.
- 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.
Notes
- Use safety gloves to protect hands when slicing with a mandolin.
- Adjust salt and pepper to taste in the dressing.
- Refrigerate the salad if you prefer a softer, more mellow cabbage texture.
- The salad is best consumed within 2-3 days for optimal freshness.
- This salad is naturally gluten free and vegetarian.
Keywords: cabbage salad, cucumber salad, fresh salad, healthy side dish, no cook salad, vegetarian salad, gluten free salad
Find it online: https://www.cheftara.com/green-cabbage-cucumber-salad-recipe/
