Description
A refreshing cabbage cucumber salad that is vegan and easy to prepare, perfect for a light meal or side dish.
Ingredients
Scale
- 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