Easy Cabbage Cucumber Salad is packed with fresh green cabbage, crunchy cucumbers, and fragrant herbs. It’s a fantastic side dish for potlucks, parties, or BBQs. Made with affordable sunflower oil and vinegar, it might just become your new favorite!
Cabbage cucumber salad is seriously delicious, and who doesn’t love munching on cucumbers? It’s super easy to whip up and uses basic ingredients you probably already have. Plus, it pairs perfectly with any meal or a slice of homemade bread.
Cabbage Cucumber Salad Recipe
Equipment
- Large mixing bowl
- Cutting Board
- Knife
- Salad serving utensils
Ingredients
- 1/2 head of cabbage thinly sliced or shredded
- 1 Cucumber thinly sliced
- 1 Carrot grated (optional)
- 1/4 cup Chopped fresh parsley optional for garnish
- Salt and pepper (according to taste)
For Dressing:
- 1/4 cup Olive oil
- 2 tbsp Vinegar apple cider vinegar or white wine vinegar work well
- 1 tbsp Honey or maple syrup
- 1 tsp Dijon mustard optional
- 1 clove Garlic minced (optional)
- Sesame seeds sunflower seeds, crumbled feta cheese (Optional toppings)
Instructions
- Wash and dry all vegetables thoroughly.
- Then, slice the cabbage into thin strips or shred it using a knife or grater.
- Peel the cucumber if desired, then thinly slice it.
- Grate the carrot if using.
- In a large mixing bowl, combine the sliced cabbage, cucumber, and grated carrot.
- In a separate small bowl, whisk together the olive oil, vinegar, honey or maple syrup, Dijon mustard (if using), and minced garlic (if using) to make the dressing.
- Pour the dressing over the vegetables and toss until evenly coated.
- Season with salt and pepper to taste.
- Garnish with chopped parsley if desired.
- Serve immediately or refrigerate for later.
Notes
- Chop up your veggies ahead of time, but hold off on the dressing until you’re ready to serve.
- Pour the dressing over the salad just before serving to keep everything crisp.
- If you want maximum crunch, toss the salad with the dressing right before eating.
- Add some celery for extra freshness.
- For a tasty tang, use fresh lemon juice or one of the vinegar options for your dressing.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 99 kcal |
| Carbohydrates | 9g |
| Protein | 2g |
| Sugar | 3g |
| Calcium | 50mg |
| Iron | 0.8mg |
| Potassium | 244mg |
| Sodium | 168mg |
| Fiber | 4g |
| Vitamin A | 170IU |
How Do You keep Cabbage Salad Fresh?
If you’re not going to eat the cabbage cucumber salad right away, don’t mix the dressing with the veggies yet. First, prepare the veggies and the dressing, and keep them in separate airtight containers in the fridge until you’re ready to eat. This will keep everything fresh until you’re ready to enjoy it.
What Can You Eat with Cabbage Cucumber Salad?
This salad is super flexible and goes well with almost anything. We like to serve it as a side dish with Pork Ribs or Chicken Drumsticks, maybe alongside some creamy Mashed Potatoes. You can even pile it onto a Pulled Chicken sandwich for an extra tasty crunch. It’s a delicious addition to any meal!
Do You Have to Cook Cabbage Salad?
You don’t have to cook green cabbage for this cabbage salad recipe. You can totally munch on green cabbage raw – it’s the star ingredient in coleslaw recipes, after all. But if you prefer your cabbage on the softer side, no worries! Just toss it with the vinegar-based dressing, and within an hour or so, it’ll wilt and soften right up.