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.
Ingredients
Scale
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)
Instructions
- 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.
- Meticulously clean all vegetables, removing any wilted outer cabbage leaves and patting them dry with a paper towel.
- Utilize a mandolin slicer or sharp knife to transform the cabbage into delicate, uniform strips, discarding or reserving the core for another use.
- Transfer the shredded cabbage to a spacious mixing bowl, ensuring ample room for tossing.
- Slice cucumbers lengthwise, then create thin half-moons using a mandolin slicer for precision and efficiency.
- Finely mince green onions and fresh dill, maintaining a consistent and delicate texture.
- Gently incorporate the sliced cucumbers, chopped green onions, and dill into the cabbage mixture.
- Drizzle the prepared dressing over the vegetable medley, using tongs or salad servers to ensure every ingredient is evenly coated.
- For optimal flavor development, let the salad rest in the refrigerator for 1-2 hours, allowing the vegetables to marinate and soften slightly.
- 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