This Green Cabbage Cucumber Salad is a refreshingly crisp and vibrant dish that offers a light yet satisfying side. It’s incredibly useful for a quick and healthy meal prep, a vibrant potluck addition, or a cooling accompaniment to any meal, especially during warmer months.
Key Ingredients for Green Cabbage Cucumber Salad :
- 1 medium head green cabbage (about 2 lbs), thinly sliced or shredded
- 1 large English cucumber, thinly sliced or julienned
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar (or to taste)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
How to Make Green Cabbage Cucumber Salad
This Green Cabbage Cucumber Salad is a symphony of fresh, crunchy textures and a tangy, creamy dressing that comes together in under 20 minutes. It’s delightfully simple to prepare, making it perfect for a weeknight side or a healthy lunch option. The vibrant flavors of dill and parsley, combined with the crisp vegetables, offer a satisfying and incredibly flavorful experience. Get ready for a refreshing culinary delight!
Step-by-Step Instructions
Prepare the Vegetables: Begin by thinly slicing or shredding your green cabbage. For the best texture, aim for ribbons that are about 1/4 inch wide. Next, prepare your English cucumber by thinly slicing it. You can slice it into rounds or julienne it into matchsticks, whichever you prefer. Thinly slice your red onion into half-moons or rings. Combine all of these prepared vegetables in a large mixing bowl.
Add Fresh Herbs: To the bowl with the vegetables, add the freshly chopped dill and parsley. These herbs are essential for that bright, herbaceous flavor that truly elevates this salad. Distribute them evenly among the vegetables.
Create the Dressing: In a separate, smaller bowl, whisk together the mayonnaise (or Greek yogurt if you’re opting for a lighter dressing), apple cider vinegar, and Dijon mustard. The apple cider vinegar provides a pleasant tang, while the Dijon mustard adds a subtle sharpness and emulsifies the dressing.
Sweeten and Season the Dressing: Stir in the sugar. Start with 1 teaspoon and add more to taste if you prefer a sweeter dressing. Season the dressing generously with salt and black pepper. Taste and adjust the salt and pepper as needed to achieve your desired flavor balance.
Combine and Toss: Pour the prepared dressing over the vegetable and herb mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Ensure every crisp cabbage leaf and cucumber slice is lovingly embraced by the creamy sauce.
Chill and Serve: For the best flavor, cover the bowl and refrigerate the Green Cabbage Cucumber Salad for at least 30 minutes. This allows the flavors to meld and the vegetables to slightly soften while retaining their satisfying crunch. Serve chilled as a delightful side dish.
Why You’ll Love This Green Cabbage Cucumber Salad
You’ll adore this Green Cabbage Cucumber Salad for its incredible crispness and its burst of fresh, zesty flavor that cuts through richer dishes beautifully. Unlike a heavier potato salad, this dish offers a light and vibrant alternative that’s both satisfying and guilt-free. The combination of crunchy cabbage, refreshing cucumber, and fragrant dill and parsley creates a symphony of textures and tastes that will have you coming back for more.
Making this salad at home is not only incredibly easy but also a fantastic way to save money compared to buying pre-made salads. You’ll have a large, crowd-pleasing dish for a fraction of the cost. It’s the perfect way to get a dose of healthy vegetables with a delightful creamy dressing that’s far superior to anything you’d find in a grocery store. So, gather your ingredients and whip up this delightful Green Cabbage Cucumber Salad tonight – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Proper storage is key to enjoying your Green Cabbage Cucumber Salad for days to come.
Refrigeration: Leftovers should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3-4 days. The salad will become more tender as it sits, with the flavors continuing to meld beautifully.
Freezing: This salad is not ideal for freezing, as the texture of the cucumbers and cabbage can become mushy upon thawing. It’s best enjoyed fresh or refrigerated.
Serving Leftovers: No reheating is necessary, as it is best served cold. Simply give it a quick stir before serving to redistribute the dressing. If it seems a little dry after a day or two, you can add a tablespoon or two of extra mayonnaise or yogurt and a splash of vinegar to revive it.
Final Thoughts
This Green Cabbage Cucumber Salad is a testament to how simple, fresh ingredients can create something truly spectacular. Encourage yourself to try this refreshing recipe at home; it’s incredibly easy to make and guaranteed to become a favorite go-to side dish.
Green Cabbage Cucumber Salad
Ingredients
Equipment
Method
- Begin by thinly slicing or shredding your green cabbage. For the best texture, aim for ribbons that are about 1/4 inch wide. Next, prepare your English cucumber by thinly slicing it. You can slice it into rounds or julienne it into matchsticks, whichever you prefer. Thinly slice your red onion into half-moons or rings. Combine all of these prepared vegetables in a large mixing bowl.1 medium head green cabbage, 1 large English cucumber, 1/2 cup red onion
- To the bowl with the vegetables, add the freshly chopped dill and parsley. These herbs are essential for that bright, herbaceous flavor that truly elevates this salad. Distribute them evenly among the vegetables.1/4 cup fresh dill, 1/4 cup fresh parsley
- In a separate, smaller bowl, whisk together the mayonnaise (or Greek yogurt if you’re opting for a lighter dressing), apple cider vinegar, and Dijon mustard. The apple cider vinegar provides a pleasant tang, while the Dijon mustard adds a subtle sharpness and emulsifies the dressing.1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard
- Stir in the sugar. Start with 1 teaspoon and add more to taste if you prefer a sweeter dressing. Season the dressing generously with salt and black pepper. Taste and adjust the salt and pepper as needed to achieve your desired flavor balance.1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the prepared dressing over the vegetable and herb mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Ensure every crisp cabbage leaf and cucumber slice is lovingly embraced by the creamy sauce.
- For the best flavor, cover the bowl and refrigerate the Green Cabbage Cucumber Salad for at least 30 minutes. This allows the flavors to meld and the vegetables to slightly soften while retaining their satisfying crunch. Serve chilled as a delightful side dish.