There’s something undeniably refreshing about a cold, crunchy salad on a warm day—and this green cabbage cucumber salad is summer in a bowl. It’s crisp, herby, and tossed in a simple vinegar dressing that lets all the fresh produce shine. Think of it as a cross between a classic slaw and a garden-fresh cucumber salad.
Whether you’re heading to a picnic or just need a quick, healthy dinner side, this vinegar cabbage salad is the kind of no-fuss recipe that you’ll want to keep on repeat.
Why You’ll Love This Green Cabbage Cucumber Salad
- Crunchy, vibrant, and full of texture.
- The perfect summer potluck side—easy to prep and serve.
- Light, tangy, and made with just a handful of ingredients.
- Naturally dairy-free and vegan.
Ingredients
For the Salad:
- 1 medium green cabbage (about 2 lbs / 900 g), shredded
- 3 medium cucumbers or 1 large English cucumber, thinly sliced
- 4–5 green onions, chopped
- 1 bunch fresh dill (about 2 tbsp), chopped
For the Dressing:
- 6 tablespoons (90 ml) sunflower oil
- 4 tablespoons (60 ml) distilled white vinegar
- 1 teaspoon (5 g) fine salt (to taste)
- ¼ teaspoon (1 g) ground black pepper (to taste)
How to Make This Dill Cucumber Slaw
- Whisk together sunflower oil, vinegar, salt, and pepper in a small bowl or measuring cup. Let it sit and meld while you prep the veggies.
- Remove the outer cabbage leaves, slice it finely using a sharp knife or mandolin, and discard the core.
- Thinly slice cucumbers—using a mandolin helps keep slices uniform and ultra-thin.
- Chop green onions and fresh dill.
- Combine the cabbage, cucumbers, green onions, and dill in a large bowl.
- Pour the dressing over the vegetables and toss thoroughly to coat.
- Serve immediately or refrigerate for 1–2 hours to let the cabbage soften slightly and flavors develop.
Tips for the Best Vinegar Cabbage Salad
- Want a bit more tang? Add an extra splash of vinegar to taste.
- No sunflower oil? Use avocado or light olive oil as a substitute.
- Toss in a few thinly sliced radishes or a grated carrot for extra flavor.
- This salad gets better as it sits—perfect for make-ahead meals.
My Go-To Summer Potluck Side
I started making this salad after a backyard BBQ when I needed something light and crunchy to balance out all the grilled mains. It’s since become a staple. The dill brings a nostalgic punch of flavor, and the vinegar dressing adds just enough zing to keep each bite interesting.
Even my husband—who’s usually “meh” about cabbage—goes back for seconds. It’s become one of those “Can you bring that salad again?” dishes for every gathering.
What to Serve with Green Cabbage Cucumber Salad
This salad pairs beautifully with grilled chicken, burgers, sausages, or fish. It’s also a great counterpoint to richer dishes like mac and cheese or pulled pork.
Tuck it into wraps or grain bowls, or serve it over greens for a lighter lunch. The leftovers are even better the next day, making it ideal for meal prepping.
How to Store This Dill Cucumber Slaw
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The cabbage and cucumbers will continue to soften slightly, absorbing more of that tangy dressing.
Give it a good stir before serving again. If it seems a bit dry, add a small splash of vinegar or oil to refresh it.
FAQs About Green Cabbage Cucumber Salad
Can I use red cabbage instead?
Sure! It adds a pop of color and holds up just as well.
Is this salad keto-friendly?
Yes—just skip any sweeteners and stick to the basic dressing.
Can I make this ahead?
Absolutely! It’s even better after a few hours in the fridge.
Do I have to use dill?
Dill is classic, but parsley or chives make a great alternative if you’re not a fan.
A Crisp, Clean Favorite for Warm Weather Meals
This green cabbage cucumber salad is the kind of dish that brings balance to any summer spread. It’s crunchy, tangy, and so easy to toss together, you’ll wonder why you haven’t been making it all along. Fresh, flavorful, and picnic-perfect—it’s a must for your warm-weather recipe lineup.
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Green Cabbage Cucumber Salad: A Crisp, Tangy Slaw Perfect for Summer Potlucks
- Total Time: 15 minutes (+ optional chill time)
- Yield: 6 servings 1x
- Diet: Vegan
Description
Green Cabbage Cucumber Salad is a crisp, tangy slaw perfect for summer potlucks, picnics, and cookouts. This refreshing salad is naturally dairy-free, vegan, and packed with texture and flavor and made with shredded cabbage, thinly sliced cucumbers, fresh dill, and a light vinegar dressing.
Ingredients
For the Salad:
-
1 medium green cabbage (about 2 lbs / 900 g), shredded
-
3 medium cucumbers or 1 large English cucumber, thinly sliced
-
4–5 green onions, chopped
-
1 bunch fresh dill (about 2 tbsp), chopped
For the Dressing:
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6 tablespoons (90 ml) sunflower oil
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4 tablespoons (60 ml) distilled white vinegar
-
1 teaspoon (5 g) fine salt (to taste)
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¼ teaspoon (1 g) ground black pepper (to taste)
Instructions
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In a small bowl, whisk together sunflower oil, vinegar, salt, and pepper.
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Shred the cabbage and discard the core.
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Thinly slice the cucumbers and chop the green onions and dill.
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In a large bowl, combine cabbage, cucumbers, onions, and dill.
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Pour the dressing over the salad and toss to coat evenly.
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Serve immediately or refrigerate for 1–2 hours for enhanced flavor.
Notes
Substitute sunflower oil with light olive or avocado oil if needed.
Add grated carrots or radishes for extra color and crunch.
Chill longer for a more developed, softened texture.
Refresh leftovers with a splash of oil or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: American / Eastern European