This cabbage cucumber salad is a light and fresh side that’s perfect for any meal. With crunchy cucumbers and crisp cabbage, it’s bursting with flavor from fresh herbs. Plus, it takes just about 20 minutes to whip up!
Solves soggy leftovers, long prep time, and heavy mayo reliance by delivering crisp cabbage and cucumber with a light, flexible dressing and easy topping choices.
Sometimes, I struggle to find a salad that won’t get soggy if it’s made ahead of time. That’s why this salad works so well! You can prep it quickly and serve it right away, keeping everything nice and crisp.
I love how this salad shines with its mix of tanginess and herbal freshness. Prep is super easy, and because it comes together in just 20 minutes, you won’t have to spend all day in the kitchen. Fresh ingredients really shine here!
If you want something a little different, or just love trying new recipes, check out this Scallion Pancakes. They’re a fun treat to add to your meal lineup!
Table of contents
Why You Will Love This Recipe
- Fresh and Flavorful This salad bursts with vibrant herbs and a delightful tanginess. Every bite brings a refreshing taste that’s light yet satisfying.
- Crisp Texture The combination of crunchy cabbage and cucumber adds a satisfying crunch. It’s a textural delight that keeps things interesting.
- Quick to Prepare Ready in just 20 minutes, this salad’s speed makes it ideal for those busy weeknight dinners or last-minute get-togethers.
- Easy to Store Keeping it fresh is simple; just store in an airtight container. Enjoy it at its best within a few hours of prepping.
Fresh Cabbage Cucumber Salad Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: mixing
- Cuisine: vegan
- Diet: vegan
Description
A refreshing cabbage cucumber salad that is vegan and easy to prepare, perfect for a light meal or side dish.
Ingredients
- 1/2 medium green cabbage (about 250g), sliced thinly
- 1 English cucumber (about 300g), washed and sliced
- 1/2 cup fresh dill (about 12g), diced
- 1 cup green onions (about 100g), diced
- 1 tbsp white vinegar (about 15ml)
- 2 tbsp sunflower oil (about 30ml)
- 1 tbsp salt (adjust to taste)
- 1 tsp ground black pepper (adjust to taste)
- Optional: 1 tbsp apple cider vinegar (about 15ml) for substitute
Instructions
- Mix Dressing: Start by whisking together the white vinegar, sunflower oil, salt, and black pepper until well blended. Ensure the dressing is to your liking without over-whisking.
- Combine Vegetables: Toss the shredded cabbage and sliced cucumbers in a large mixing bowl. Make sure to mix gently to prevent overcrowding the bowl.
- Add Herbs: Fold in the fresh dill and green onions, being careful not to overpower the salad with herbs.
- Pour in Dressing: Drizzle the dressing over the salad and toss everything lightly until each piece is coated and glistening.
- Serve & Enjoy: Scoop the salad onto plates and serve immediately to enjoy the crisp freshness of the ingredients.
Notes
- Storage Tips: Store in an airtight container in the refrigerator at a temperature range of 32-40 degrees F for best results. It is best eaten within a couple of hours to avoid sogginess.
- Expert Tips: For the best texture, aim for very thin and uniform slices of cabbage. If cucumbers turn soggy, prepare and serve the salad immediately. Adjust seasoning with more salt or pepper if it seems bland.
- Reheating Instructions: This salad is served cold and does not require reheating.
- Serving Suggestions: Pair this salad with grilled chicken kebabs, grilled ribeye steak, a classic steak sandwich, or cedar plank salmon for an uplifting meal.
- Recipe Variations: Add shredded carrots for extra color and crunch or include sliced radishes for a peppery bite. Fresh herbs like cilantro or parsley can be used instead of dill for varied flavors.
- Ingredient Notes: Choose thin-skinned cucumbers like English or Persian for the best results. If sunflower oil is not available, canola oil serves as a good substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 86
- Sugar: 2g
- Sodium: 1753mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Ingredient Notes
- Green cabbage: This variety adds a nice crunch and holds up well in the salad. Try to slice it thin for better texture and easier eating.
- English cucumber: I love using these because they’re so refreshing and have fewer seeds. Just be sure to wash it well before slicing.
- Fresh dill: It’s all about that herby kick! Fresh dill really brings a lively flavor to the salad, so skip the dried stuff if you can.
- Green onions: These add a nice zing and a pop of color. Go for fresh ones, and chop them up finely for added flavor in each bite.
- White vinegar: It’s perfect for adding some tang to balance the flavors. If you’re in a pinch, you can swap in apple cider vinegar instead.
- Sunflower oil: This oil has a light flavor that won’t overpower everything else. If you’d like, you can use canola oil as a good substitute.
- Ground black pepper: It’s great for a bit of heat and depth. Adjust according to your taste because everyone likes a different kick!
Recipe Tips
- If cucumbers tend to get soggy, preparing the salad just before serving helps maintain their crunchiness.
- When cutting cabbage, aim for thin and uniform slices to achieve a texture that feels pleasant in every bite.
- For a fresher taste, using fresh herbs instead of dried makes a noticeable difference in flavor quality.
- If the salad seems bland, try adding a bit more salt, pepper, or a sprinkle of vinegar to brighten it up.
- For best results, only prepare what can be eaten in one meal to keep the salad crisp and avoid wilting.
Serving Suggestions
Pair cabbage cucumber salad with grilled chicken kebabs for a refreshing meal. Serve alongside a grilled ribeye steak for a satisfying contrast.
Add this salad to any picnic spread as a cool side dish or accompany it with a classic steak sandwich. It complements flavorful cedar plank salmon beautifully.
Drizzle with a light vinaigrette for extra flavor or serve with a squeeze of lemon to brighten the dish. This salad stands well with tangy sauces that enhance its fresh ingredients.
Recipe variations
- You can use red cabbage instead of green cabbage for a different color and slight sweetness in your salad.
- Add 1 tablespoon of lemon juice and 1 teaspoon of garlic powder for an extra zing to the dressing.
- Either use fresh thyme or basil in place of dill for a unique flavor twist that complements the veggies.
- If you’re making a larger batch, consider increasing the ingredients to 1 medium cabbage and 2 English cucumbers to serve more guests.
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How to Store?
To keep your cabbage cucumber salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. Consume promptly to maintain crunch.
Freezing: Wrap individual portions in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw in the refrigerator before serving.
Serving Immediately: For best flavor and texture, serve the salad right after preparation to avoid sogginess. Enjoy fresh ingredients fully.
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