Crisp Green Cabbage Cucumber Salad Recipe for Fresh Meals

Green cabbage cucumber salad bursts with crisp, refreshing energy that crafts simple ingredients into a vibrant culinary experience.

Crunchy textures dance together, creating a symphony of garden-fresh flavors that awaken your taste buds.

Cool and light, this salad offers a delightful combination of healthy ingredients that feel both nourishing and indulgent.

Raw vegetables provide a satisfying crunch, making each bite a celebration of natural ingredients and bright, zesty sensations.

Nutritious and quick to assemble, this salad represents a perfect balance between health-conscious eating and incredible taste.

Seasonal vegetables bring unparalleled freshness to your plate, promising a delicious and memorable dining moment.

Your meal will feel instantly elevated with this simple yet sophisticated side dish.

How to Toss a Light and Tangy Green Cabbage Salad

Step 1: Create Vibrant Dressing

• Sunflower oil
• Distilled white vinegar
• Fine salt
• Ground black pepper

Stir thoroughly until salt dissolves and set aside.

Step 2: Prepare Cabbage Base

Wash cabbage and remove outer soft leaves. Using a mandolin slicer or sharp knife, thinly slice cabbage into delicate strips. Transfer shredded cabbage to a large mixing bowl. Discard or enjoy the core separately.

Step 3: Slice Crisp Cucumbers

Cut cucumbers lengthwise and slice thinly. A mandolin slicer can help speed up this process and create uniform slices.

Step 4: Chop Fresh Herbs

Finely chop green onions and fresh dill. Add these aromatic herbs directly into the mixing bowl with cabbage and cucumbers.

Step 5: Combine and Dress

Pour prepared dressing over the salad. Toss ingredients gently to ensure even distribution of flavors and dressing.

Step 6: Serve or Chill

Enjoy the salad immediately for maximum crunch. Alternatively, refrigerate for a couple of hours to allow cabbage to soften slightly. This salad stays fresh in the refrigerator for 2-3 days.

Tips for Crunchy, Well-Seasoned Cabbage Cucumber Salad

• Slice Precisely: Use a sharp knife or mandolin for uniform, thin vegetable cuts to ensure even texture and better dressing absorption.
• Soften Cabbage Smartly: Let the salad rest in the refrigerator for 1-2 hours to allow cabbage to become more tender and flavors to meld together.
• Salt Strategically: Lightly salt the cucumber slices and let them sit for 10 minutes to draw out excess moisture, preventing a watery salad.
• Boost Flavor Depth: Add a pinch of sugar or a splash of honey to the dressing to balance the vinegar's acidity and enhance overall taste.
• Keep Fresh Longer: Store the salad in an airtight container and consume within 2-3 days for optimal crispness and flavor preservation.

How to Store and Reuse Cabbage Cucumber Salad

• Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days, keeping it crisp and fresh.
• Draining: Before serving leftovers, drain any excess liquid that may have accumulated to maintain the salad's crunchiness.
• Refreshing: Stir the salad gently and add a splash of fresh dressing to revive the flavors and texture when serving chilled leftovers.

What to Pair with Green Cabbage Salad

• Pair with Protein Power: Complement this crisp salad with grilled chicken breast or baked salmon to add lean protein and create a balanced, nutritious meal that enhances the fresh vegetable flavors.
• Wine and Dine Selection: Choose a light, crisp white wine like sauvignon blanc or pinot grigio that matches the salad's refreshing and tangy profile, cutting through the vinegar's sharpness and highlighting the cucumber's coolness.
• Bread Buddy Boost: Serve alongside toasted sourdough bread or crusty whole wheat baguette slices to provide a crunchy texture contrast and soak up the zesty dressing, turning this simple salad into a more substantial lunch option.
• Mediterranean Twist: Add a side of hummus or tzatziki for dipping, which will introduce creamy elements that beautifully balance the salad's light and sharp characteristics while bringing a Mediterranean-inspired dimension to the meal.

Salad Variations That Add More Flavor and Texture

• Summer Garden Fresh: Add diced bell peppers and cherry tomatoes for extra color and crunch, boosting the vegetable variety and nutritional value.
• Mediterranean Style: Incorporate crumbled feta cheese, sliced Kalamata olives, and a sprinkle of dried oregano to give the salad a Greek-inspired flavor profile.
• Protein Power: Mix in shredded grilled chicken or canned tuna to transform the light salad into a more substantial main course meal with added protein.
• Spicy Asian Kick: Drizzle sesame oil instead of sunflower oil, add minced ginger, and splash some rice vinegar to create an Asian-inspired version with a zesty, tangy finish.

Why Green Cabbage Cucumber Salad Is a Cool, Crisp Favorite

• Crunch into Freshness: This salad delivers an incredible crisp texture with thinly sliced cabbage and cucumbers that provide a satisfying snap in every bite.
• Whip Up in Minutes: The simple preparation method means you can craft this delightful salad quickly, making it perfect for busy weeknights or last-minute meal sides.
• Celebrate Healthy Simplicity: Packed with raw vegetables and a light dressing, this recipe offers a nutritious dish that doesn't compromise on flavor while keeping ingredients minimal and clean.
• Versatile Crowd-Pleaser: The salad works wonderfully as a side dish for barbecues, picnics, potlucks, or as a refreshing accompaniment to grilled meats and sandwiches.

What Goes into a Refreshing Cabbage and Cucumber Salad

• Green Cabbage: Crisp base vegetable with a mild, slightly peppery flavor that provides excellent crunch and texture to the salad.
• Cucumber: Fresh and watery vegetable that adds coolness and lightness to the salad, selecting firm and bright green cucumbers for best results.
• Green Onions: Mild onion variety that brings a gentle, sharp flavor and beautiful green color to enhance the overall salad profile.
• Fresh Dill: Delicate herb with a tangy, slightly grassy taste that adds bright flavor and traditional Eastern European touch to the salad.

• Sunflower Oil: Light, neutral oil that creates smooth and balanced dressing with clean taste and good consistency.
• Distilled White Vinegar: Sharp and acidic liquid that provides tanginess and helps balance the flavors in the dressing.
• Fine Salt: Essential seasoning that enhances and harmonizes all other ingredients in the salad and dressing.
• Ground Black Pepper: Warm, slightly spicy seasoning that adds subtle heat and depth to the overall dish flavor profile.

Green Cabbage Cucumber Salad Recipe

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4.9 from 22 reviews

• Total Time: 15 minutes
• Yield: 8 1x

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Description

Crisp green cabbage cucumber salad brings Mediterranean freshness to summer tables with zesty lemon and herb notes. Simple ingredients combine into a light, refreshing side dish you’ll crave alongside grilled meats or as a standalone vegetable treat.

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Ingredients

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Main Vegetables:

• 1 medium green cabbage (2 lbs, 907 grams, shredded)
• 3 medium cucumbers (or 1 English cucumber)
• 4–5 green onions

Fresh Herbs:

• 1 bunch fresh dill (about 2 tablespoons chopped)

Dressing Ingredients:

• 6 tablespoons (90 milliliters) sunflower oil
• 4 tablespoons (60 milliliters) distilled white vinegar
• 1 teaspoon fine salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)

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Instructions

1. Craft the zesty dressing by whisking sunflower oil, distilled white vinegar, fine salt, and ground black pepper in a small measuring cup until thoroughly blended, allowing the salt to dissolve completely.
2. Meticulously clean all vegetables, removing any wilted outer cabbage leaves and patting them dry with a paper towel.
3. Utilize a mandolin slicer or sharp knife to transform the cabbage into delicate, uniform strips, discarding or reserving the core for another use.
4. Transfer the shredded cabbage to a spacious mixing bowl, ensuring ample room for tossing.
5. Slice cucumbers lengthwise, then create thin half-moons using a mandolin slicer for precision and efficiency.
6. Finely mince green onions and fresh dill, maintaining a consistent and delicate texture.
7. Gently incorporate the sliced cucumbers, chopped green onions, and dill into the cabbage mixture.
8. Drizzle the prepared dressing over the vegetable medley, using tongs or salad servers to ensure every ingredient is evenly coated.
9. For optimal flavor development, let the salad rest in the refrigerator for 1-2 hours, allowing the vegetables to marinate and soften slightly.
10. Serve chilled and enjoy within 2-3 days for maximum freshness and crisp texture.

Notes

• Crisp, refreshing salad bursting with vibrant green vegetables and a tangy, light dressing that brings out the natural crunch of cabbage and cucumbers.
• Mandolin slicer helps create uniformly thin vegetable slices, ensuring each bite is perfectly balanced with smooth cutting technique.
• Chilling the salad before serving allows flavors to meld together, intensifying the zesty vinegar notes.

• Prep Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 0 mg