Cabbage Cucumber Salad Recipe

Introduction

This Cabbage Cucumber Salad is a fresh, crisp, and vibrant dish that comes together in just 15 minutes. Perfect for a light side or a refreshing snack, it combines crunchy vegetables with a tangy, slightly sweet dressing.

Ingredients

• 1/2 head of cabbage (thinly sliced or shredded)
• 1 cucumber (thinly sliced)
• 1 carrot (grated, optional)
• 1/4 cup chopped fresh parsley (optional for garnish)
• Salt and pepper (to taste)
• 1/4 cup olive oil
• 2 tbsp vinegar (apple cider vinegar or white wine vinegar)
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard (optional)
• 1 clove garlic (minced, optional)
• Sesame seeds, sunflower seeds, or crumbled feta cheese (optional toppings)

Instructions

1. Step 1: Wash and dry all vegetables thoroughly.
2. Step 2: Slice the cabbage into thin strips or shred it using a knife or grater.
3. Step 3: Peel the cucumber if desired, then thinly slice it.
4. Step 4: Grate the carrot if using.
5. Step 5: In a large mixing bowl, combine the sliced cabbage, cucumber, and grated carrot.
6. Step 6: In a separate small bowl, whisk together the olive oil, vinegar, honey or maple syrup, Dijon mustard (if using), and minced garlic (if using) to make the dressing.
7. Step 7: Pour the dressing over the vegetables and toss until evenly coated.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Garnish with chopped parsley if desired and add any optional toppings like seeds or feta cheese.
10. Step 10: Serve immediately or refrigerate for later.

Tips & Variations

• For extra crunch, chill the vegetables before mixing.
• Add a handful of chopped nuts, such as walnuts or almonds, for texture.
• Substitute apple cider vinegar with lemon juice for a citrusy twist.
• Use maple syrup instead of honey to keep it vegan.
• Mix in fresh herbs like dill or mint for a different flavor profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften over time, so it’s best enjoyed fresh. If refrigerated, toss the salad again before serving to redistribute the dressing. Avoid storing with toppings like feta or seeds; add those just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, you can prepare it a few hours ahead. Keep it refrigerated and add any crunchy toppings just before serving to maintain texture.

What can I use if I don’t have Dijon mustard?

You can omit the mustard or substitute it with a small amount of yellow mustard or a pinch of dry mustard powder for a similar tangy flavor.

Cabbage Cucumber Salad Recipe

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★★★★★

5 from 101 reviews

• Author: anna
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This refreshing Cabbage Cucumber Salad is a quick and healthy side dish featuring thinly sliced cabbage, crisp cucumber, and optional grated carrot. Tossed in a tangy and slightly sweet dressing made with olive oil, vinegar, honey, and Dijon mustard, this salad is perfect for a light meal or as a vibrant accompaniment to your main course.

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Ingredients

Scale 1x2x3x

Vegetables

• 1/2 head of cabbage, thinly sliced or shredded
• 1 cucumber, thinly sliced
• 1 carrot, grated (optional)
• 1/4 cup chopped fresh parsley (optional for garnish)

Dressing

• 1/4 cup olive oil
• 2 tbsp vinegar (apple cider vinegar or white wine vinegar)
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard (optional)
• 1 clove garlic, minced (optional)

Toppings

• Sesame seeds, sunflower seeds, or crumbled feta cheese (optional toppings)

Seasoning

• Salt and pepper, to taste

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Instructions

1. Wash and dry vegetables: Thoroughly wash all vegetables to remove any dirt, and dry them well to ensure the salad isn’t watery.
2. Slice cabbage: Slice the half head of cabbage into thin strips or shred it finely using a knife or grater for a tender and crunchy texture.
3. Prepare cucumber: Peel the cucumber if desired, then slice it thinly to match the cabbage thickness.
4. Grate carrot: If using, grate the carrot finely for added sweetness and color.
5. Combine vegetables: In a large mixing bowl, combine the sliced cabbage, cucumber, and grated carrot, tossing them gently to mix evenly.
6. Make the dressing: In a separate small bowl, whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard (if using), and minced garlic (if using) until emulsified and smooth.
7. Toss salad with dressing: Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
8. Season: Add salt and pepper to your taste, and adjust seasoning if needed.
9. Garnish: Sprinkle chopped fresh parsley and optional toppings like sesame seeds, sunflower seeds, or crumbled feta cheese for extra flavor and texture.
10. Serve or store: Serve immediately for the best crunch, or refrigerate for later use. The salad stays fresh and flavorful when chilled.

Notes

• For a vegan version, use maple syrup instead of honey and omit feta cheese toppings.
• The salad can be prepared a few hours ahead to let the flavors meld, but it’s best eaten fresh for maximum crunch.
• You can customize the dressing by adding lemon juice instead of vinegar for a citrusy twist.
• Add nuts like walnuts or almonds for extra crunch and nutrition.
• If you prefer a creamier dressing, try blending in some Greek yogurt or tahini.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: cabbage cucumber salad, healthy salad, vegetarian salad, quick salad recipe, no-cook salad, summer salad