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.

Ingredients

Scale

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

Instructions

Wash and dry vegetables: Thoroughly wash all vegetables to remove any dirt, and dry them well to ensure the salad isn’t watery.
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.
Prepare cucumber: Peel the cucumber if desired, then slice it thinly to match the cabbage thickness.
Grate carrot: If using, grate the carrot finely for added sweetness and color.
Combine vegetables: In a large mixing bowl, combine the sliced cabbage, cucumber, and grated carrot, tossing them gently to mix evenly.
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.
Toss salad with dressing: Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
Season: Add salt and pepper to your taste, and adjust seasoning if needed.
Garnish: Sprinkle chopped fresh parsley and optional toppings like sesame seeds, sunflower seeds, or crumbled feta cheese for extra flavor and texture.
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