This crisp cabbage and cucumber salad is light, refreshing, and packed with crunch. It’s the perfect side dish for grilled meats, weeknight dinners, or summer gatherings. Made with simple ingredients and a tangy dressing, this salad comes together in minutes and delivers fresh, vibrant flavor every time.
Ingredients
For the Salad
1 medium green cabbage, finely shredded
2–3 cucumbers, thinly sliced
3 green onions, thinly sliced
2 tablespoons fresh dill, chopped
For the Dressing
3 tablespoons white vinegar
4 tablespoons olive oil or sunflower oil
Salt, to taste
Black pepper, to taste
Optional additions: parsley, lemon juice, red onion, or a small pinch of sugar for balance.
Instructions
Prepare the Vegetables
Remove any tough outer leaves from the cabbage. Finely shred the cabbage and place it in a large bowl. Slice the cucumbers and green onions and add them to the bowl.Make the Dressing
In a small bowl, whisk together the vinegar, oil, salt, and black pepper until well combined. Taste and adjust seasoning if needed.Combine
Pour the dressing over the cabbage mixture. Add the chopped dill and toss well until everything is evenly coated.Chill (Optional)
For best flavor, refrigerate the salad for 20–30 minutes before serving. This allows the flavors to blend and slightly softens the cabbage.
Tips for Best Results
For extra tenderness, lightly massage the cabbage with a pinch of salt before adding the dressing
Serve immediately for maximum crunch or chill for a softer texture
Use English or Persian cucumbers for fewer seeds and extra crispness
Serving Suggestions
This salad pairs beautifully with grilled chicken, fish, beef, sandwiches, or barbecue dishes. It also works well as a light lunch or picnic side.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will remain fresh, though the vegetables may soften slightly over time.