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.
Notes
Leftovers should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3-4 days. No reheating is necessary, as it is best served cold. 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.
