Description
Easy Green Cabbage Cucumber Salad is a refreshing and vibrant dish that perfectly combines the crispness of cucumbers with the crunch of green cabbage. Ideal for any gathering, from summer barbecues to potlucks, this salad is not only quick to prepare but also packed with nutrients. The light dressing made from sunflower oil and vinegar enhances the natural flavors without overwhelming them. With fresh herbs like dill and green onions, this salad brings a burst of flavor to your table while remaining budget-friendly. Best of all, it can be made ahead of time and stored in the fridge for up to three days, making it a convenient choice for busy days or meal prep.
Ingredients
- 1 medium green cabbage (shredded)
- 3 medium cucumbers (or 1 English cucumber)
- 4–5 green onions
- 1 bunch fresh dill (chopped)
- 6 tablespoons sunflower oil
- 4 tablespoons distilled white vinegar
- 1 teaspoon fine salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 2 tablespoons fresh parsley (optional garnish)
Instructions
- In a small measuring cup, whisk together sunflower oil, vinegar, salt, and pepper.
- Wash and dry all vegetables thoroughly.
- Thinly slice cabbage using a mandolin or sharp knife; transfer to a large mixing bowl.
- Halve cucumbers lengthwise and slice them thinly; add to the bowl.
- Chop green onions and dill; mix into the salad.
- Drizzle dressing over the salad; toss until well coated.
- Serve immediately or refrigerate for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for optimal flavor. Thinly slicing veggies allows for better dressing absorption. For added variety, consider including bell peppers or carrots.