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.
Ingredients
Scale
- 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
Instructions
- Prepare the dressing by combining sunflower oil, vinegar, salt, and pepper in a small measuring cup; stir well.
- Wash all vegetables thoroughly under cold water and pat dry.
- Thinly slice the cabbage using a mandolin slicer or sharp knife, discarding the core. Place in a large mixing bowl.
- Halve the cucumbers lengthwise and slice them thinly before adding them to the bowl.
- Finely chop green onions and dill; add these herbs to the mixing bowl.
- Drizzle the dressing over the salad mixture and toss until evenly coated.
- 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