Green Cabbage Cucumber Salad

Easy Green Cabbage Cucumber Salad is a refreshing and vibrant dish that shines during summer gatherings, potlucks, and family barbecues. This salad, made with fresh green cabbage, crisp cucumbers, and fragrant herbs, is not only simple to prepare but also bursts with flavor. The combination of sunflower oil and vinegar adds a tangy twist, making it a delightful accompaniment to any meal. With its healthful ingredients and easy preparation, this Green Cabbage Cucumber Salad may just become your go-to side dish.

Why You’ll Love This Recipe

• Quick to Prepare: This salad can be whipped up in just 15 minutes, making it perfect for last-minute gatherings.
• Fresh Ingredients: Enjoy the crunch of fresh cabbage and cucumbers, enhanced by the aromatic dill and green onions.
• Versatile Side Dish: Great for barbecues, picnics, or holiday meals; pairs well with various main courses.
• Health-Conscious Option: Low in calories and packed with nutrients, making it a wholesome addition to your diet.
• Make Ahead Friendly: Can be prepared in advance; flavors deepen as it sits in the fridge.

Tools and Preparation

To create this delicious Green Cabbage Cucumber Salad, you’ll need some essential tools to ensure a smooth process.

Essential Tools and Equipment

• Mandolin slicer
• Sharp knife
• Large mixing bowl
• Measuring cup

Importance of Each Tool

• Mandolin slicer: Ensures uniform slices of cabbage and cucumbers quickly and easily.
• Sharp knife: Necessary for precise cutting of vegetables if a mandolin isn’t available.
• Large mixing bowl: Provides enough space to mix ingredients without spilling.
• Measuring cup: Helps accurately combine oil and vinegar for the dressing.

Ingredients

For the Salad

• 1 medium green cabbage (2 lbs – shredded)
• 3 medium cucumbers (or 1 English cucumber)
• 4-5 green onions
• 1 bunch fresh dill (about 2 tablespoons chopped)

For the Dressing

• 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)

How to Make Green Cabbage Cucumber Salad

Step 1: Prepare the Dressing

In a small measuring cup, combine and stir together sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Let it sit for a few minutes so the salt can dissolve.

Step 2: Wash the Vegetables

Thoroughly wash all vegetables under cold running water. Pat them dry using paper towels.

Step 3: Slice the Cabbage

Discard the soft outer leaves of the cabbage. Using either a mandolin slicer or a sharp knife, thinly slice the cabbage. Make sure to remove or eat the core. Transfer the shredded cabbage into a large mixing bowl.

Step 4: Slice the Cucumbers

Halve the cucumbers lengthwise. Thinly slice them using your preferred method; a mandolin makes this step quick!

Step 5: Chop Herbs

Finely chop green onions and fresh dill. Add them to your mixing bowl with the cabbage.

Step 6: Combine Ingredients

Drizzle the dressing over the salad mixture. Toss everything together well until all ingredients are evenly coated.

Step 7: Serve or Chill

Serve immediately for a crunchy texture or refrigerate for a couple of hours if you prefer softer cabbage. This salad will stay fresh in your refrigerator for 2-3 days.

How to Serve Green Cabbage Cucumber Salad

Green Cabbage Cucumber Salad is a versatile dish that can complement a variety of meals. Whether you’re hosting a gathering or enjoying a quiet dinner at home, this salad is sure to impress your guests or family.

At Summer Barbecues

• As a Refreshing Side: The crispness of the cabbage and cucumbers makes it a perfect side for grilled meats.
• With Tortilla Chips: Serve it alongside tortilla chips for a crunchy contrast.

For Potlucks

• In Individual Cups: Portion the salad into small cups for easy serving and sharing.
• Topped with Feta: Add crumbled feta cheese on top to elevate the flavor and add creaminess.

With Grilled Fish

• On the Side: This salad enhances the taste of grilled fish with its tangy dressing.
• As a Topping: Use it as a topping for tacos or fish sandwiches for added crunch.

As a Light Lunch

• In Wraps: Wrap it in a whole grain tortilla with some protein for a healthy lunch option.
• With Quinoa: Serve it over quinoa for an extra boost of nutrition and satiety.

How to Perfect Green Cabbage Cucumber Salad

To make your Green Cabbage Cucumber Salad even more delightful, consider these tips that will help you achieve the best flavor and texture.

• Fresh Ingredients: Always use fresh cabbage and cucumbers for maximum crunch and flavor.
• Chill Before Serving: Refrigerate the salad for at least an hour; this allows flavors to meld beautifully.
• Adjust Seasoning: Taste before serving and adjust salt or vinegar based on your preference.
• Add Extra Herbs: Consider adding parsley or cilantro for additional freshness.
• Use Different Vinegars: Try apple cider vinegar instead of distilled white vinegar for a different taste profile.
• Experiment with Add-Ins: Feel free to add shredded carrots or bell peppers for more color and nutrition.

Best Side Dishes for Green Cabbage Cucumber Salad

This Green Cabbage Cucumber Salad pairs wonderfully with numerous side dishes, making it an excellent choice for any meal. Here are some fantastic options to consider.

1. Grilled Chicken Skewers: Tender chicken pieces marinated in spices, perfect alongside your refreshing salad.
2. Baked Sweet Potato Fries: Crispy and sweet, these fries complement the crunch of your salad nicely.
3. Quinoa Pilaf: A hearty grain dish that adds protein and pairs well with light salads.
4. Roasted Vegetables: Seasonal vegetables roasted until caramelized bring depth to your meal alongside the salad.
5. Coleslaw: Another crunchy option, coleslaw offers different flavors while still providing that satisfying crunch.
6. Stuffed Bell Peppers: Colorful peppers filled with rice or meat create an appealing plate when served with the salad.
7. Pasta Salad: A cold pasta salad can balance out the freshness of the cabbage cucumber salad perfectly.

Common Mistakes to Avoid

Making a Green Cabbage Cucumber Salad can be simple, but there are common pitfalls to watch out for.

• Using wilted cabbage: Always choose fresh green cabbage. Wilted leaves can ruin the texture of your salad. Check for crispness before purchasing.
• Skipping the seasoning: Don’t forget to season your salad properly. The dressing is essential for enhancing flavors, so make sure to mix it well and adjust to taste.
• Cutting vegetables unevenly: Ensure all your veggies are sliced uniformly. This not only improves presentation but also ensures even flavor distribution. A mandolin slicer can help achieve this.
• Assembling too early: Avoid mixing the salad too far in advance. If you do, the cabbage may become soggy. It’s best to combine everything right before serving or allow it to rest in the fridge for a short time.
• Not refrigerating leftovers: If you have any salad left, store it correctly to maintain freshness. Leaving it out can lead to spoilage and loss of crunch.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Green Cabbage Cucumber Salad in an airtight container.
• It will stay fresh for 2-3 days in the refrigerator.
• Always keep leftover dressing separate until you’re ready to serve again.

Freezing Green Cabbage Cucumber Salad

• Freezing is not recommended as it can compromise the texture of the vegetables.
• If you must freeze it, consider freezing the dressing separately and only use fresh ingredients when ready to serve.

Reheating Green Cabbage Cucumber Salad

• Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet for a few minutes until just warmed through; avoid overheating.
• Microwave: Place in a microwave-safe bowl and heat for 30-second increments until warm. Stir between intervals; be careful not to overcook.
• Stovetop: Heat gently in a pan over low heat, stirring frequently until warmed through without losing crunchiness.

Frequently Asked Questions

Can I customize my Green Cabbage Cucumber Salad?

Yes! You can add other vegetables like carrots or bell peppers for more color and nutrition.

What herbs work well with this salad?

Fresh dill is traditional, but parsley or cilantro also adds great flavor.

How do I make this salad vegan?

The recipe is naturally vegan! Just ensure all ingredients are plant-based, which they already are in this Green Cabbage Cucumber Salad.

Can I prepare this salad ahead of time?

You can prepare the chopped vegetables and dressing separately and combine them just before serving for optimal freshness.

Final Thoughts

This Easy Green Cabbage Cucumber Salad is not just refreshing; it’s versatile enough for any occasion—from potlucks to BBQs. Feel free to customize with your favorite toppings or proteins. Give it a try, and you may find yourself making it often!

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Easy Green Cabbage Cucumber Salad

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• Author: Alexia
• Total Time: 0 hours
• Yield: Serves about 6

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Description

This Easy Green Cabbage Cucumber Salad is the perfect summer side dish, bursting with fresh flavors and vibrant colors. Made with crunchy green cabbage and crisp cucumbers, it’s enhanced by aromatic herbs like dill and green onions. Tossed in a light dressing of sunflower oil and vinegar, this salad offers a tangy twist that complements grilled meats, makes a great addition to potlucks, or serves as a refreshing lunch option. Quick to prepare and low in calories, it’s a healthy choice that can be made ahead for maximum flavor.

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Ingredients

Scale 1x2x3x

• 1 medium green cabbage (2 lbs, shredded)
• 3 medium cucumbers (or 1 English cucumber)
• 4–5 green onions
• 1 bunch fresh dill (about 2 tablespoons chopped)
• 6 tablespoons sunflower oil
• 4 tablespoons distilled white vinegar
• Salt and pepper to taste

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Instructions

1. Prepare the dressing by combining sunflower oil, vinegar, salt, and pepper in a small measuring cup; stir well.
2. Wash all vegetables thoroughly under cold water and pat dry.
3. Thinly slice the cabbage using a mandolin slicer or sharp knife, discarding the core. Place in a large mixing bowl.
4. Halve the cucumbers lengthwise and slice them thinly before adding them to the bowl.
5. Finely chop green onions and dill; add these herbs to the mixing bowl.
6. Drizzle the dressing over the salad mixture and toss until evenly coated.
7. Serve immediately or refrigerate for an hour for better flavor integration.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 100
• Sugar: 3g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg