Description
Green Cabbage Cucumber Salad is a fresh, crunchy, and tangy summer side dish that comes together in minutes. Featuring shredded cabbage, sliced cucumbers, fresh dill, and a zippy vinegar dressing, it’s the perfect refreshing salad for barbecues, picnics, or everyday meals.
Ingredients
Salad:
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900 g (2 lbs) green cabbage, shredded
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3 medium cucumbers or 1 English cucumber, thinly sliced
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4–5 green onions, finely chopped
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2 tbsp (approx. 8 g) fresh dill, chopped
Dressing:
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90 ml (6 tbsp) sunflower oil
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60 ml (4 tbsp) distilled white vinegar
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1 tsp (6 g) fine salt, or to taste
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¼ tsp (0.5 g) ground black pepper, or to taste
Instructions
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In a small bowl, whisk together sunflower oil, white vinegar, salt, and pepper. Set aside.
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Remove outer leaves of the cabbage, slice finely with a knife or mandolin, and discard the core.
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Thinly slice cucumbers and add them to a large bowl with the shredded cabbage.
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Add chopped green onions and dill.
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Pour the dressing over the veggies and toss to coat.
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Serve immediately for crunch or refrigerate to let flavors meld.
Notes
Use a mandolin for finer shreds and uniform cuts.
Substitute sunflower oil with light olive or avocado oil.
Adjust vinegar for desired tanginess.
Chilling the salad softens the cabbage slightly.
Add grated carrots or parsley for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American