A light, refreshing salad with a crisp texture and bright, tangy dressing. Perfect as a side dish for warm-weather meals or a fresh addition to any dinner table. Simple ingredients come together to create a flavorful, crunchy salad with a hint of dill.
Ingredient Breakdown
Crisp green cabbage provides the perfect foundation for this salad, adding structure and a refreshing crunch that holds up well to the dressing. Cucumbers contribute a cool, hydrating contrast, while green onions lend a mild, savory sharpness that enhances the overall flavor. Fresh dill adds a fragrant, herbaceous note that brings depth and balance. The dressing consists of sunflower oil for a light, neutral richness, distilled white vinegar for a tangy bite, and salt and black pepper to enhance the natural flavors of the vegetables. These simple yet carefully selected ingredients create a vibrant salad that is both satisfying and easy to prepare.
Step-by-Step Preparation Guide
Preparing the Dressing
Dissolve salt completely in the vinegar before incorporating it into the salad. Adjust seasoning levels based on personal taste preferences.
Shredding and Slicing the Vegetables
Finely shred cabbage using a mandolin or sharp knife to achieve a uniform texture. Slice cucumbers evenly to ensure consistency in every bite. Properly chop green onions and dill to evenly distribute their flavors throughout the salad.
Assembling and Tossing the Salad
Coat all ingredients evenly with the dressing for a balanced flavor. Use proper tossing techniques to prevent clumping and ensure that the vegetables absorb the dressing uniformly.
Chilling and Serving
Refrigeration enhances texture and flavor by slightly softening the cabbage while keeping the cucumbers crisp. Store properly to maintain freshness.
Recipe Tips & Frequently Asked Questions
Choosing the best cabbage:
Fresh, firm cabbage works best for this salad.
Adjusting the dressing ratio:
Modify vinegar and oil levels based on preference.
Enhancing the flavor:
Consider adding garlic, lemon juice, or a pinch of sugar for extra depth.
Keeping the salad crisp:
Prevent cucumbers from releasing too much water by slicing them just before serving.
Can I make this salad ahead of time?
Yes, store in an airtight container to keep it fresh.
Can I use a different type of vinegar?
Apple cider vinegar or white wine vinegar are great alternatives.
What if I don’t have sunflower oil?
Olive oil or avocado oil can be used as substitutes.
How can I add more crunch?
Toss in toasted seeds or nuts for extra texture.
What to Serve With This Recipe
Pair with grilled chicken, salmon, or seared tofu for a well-rounded meal. Serve alongside roasted potatoes, rice pilaf, or warm pita bread for added variety. Enjoy with a light white wine, sparkling water with lemon, or herbal iced tea for a refreshing dining experience.
A crisp, flavorful salad that’s easy to make and pairs well with a variety of dishes. Feel free to experiment with seasonings and ingredient variations. This refreshing recipe is perfect for both casual meals and special occasions, making it a go-to side dish for any gathering.
Ingredients
Salad Ingredients:
1 medium green cabbage (2 lbs), finely shredded
3 medium cucumbers or 1 large English cucumber, thinly sliced
4-5 green onions, finely chopped
1 bunch fresh dill (about 2 tablespoons), chopped
Dressing Ingredients:
6 tablespoons sunflower oil
4 tablespoons distilled white vinegar
1 teaspoon fine salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
Instructions
Prepare the Dressing:
In a small measuring cup, whisk together the sunflower oil, distilled white vinegar, salt, and black pepper. Stir well and set aside to allow the salt to dissolve completely.
Prepare the Vegetables:
Rinse all vegetables thoroughly and pat them dry with a paper towel. Remove and discard any wilted outer leaves from the cabbage. Using a sharp knife or a mandolin slicer, finely shred the cabbage into thin, delicate strips. Discard the core or save it for another use. Slice the cucumbers into thin rounds, cutting them in half if they are larger in size. Finely chop the green onions and fresh dill for a burst of color and flavor.
Assemble the Salad:
Place the shredded cabbage, sliced cucumbers, green onions, and dill into a large mixing bowl. Drizzle the prepared dressing evenly over the vegetables, tossing thoroughly to ensure everything is well coated.
Chill and Serve:
Serve the salad immediately for a crisp, refreshing bite, or refrigerate for a couple of hours to allow the cabbage to soften and absorb the flavors. Stored in an airtight container, this salad remains fresh and flavorful for up to 2-3 days in the refrigerator.
Cabbage with Cucumber Salad Recipe
Ingredients
Salad Ingredients:
- 1 medium green cabbage 2 lbs, finely shredded
- 3 medium cucumbers or 1 large English cucumber thinly sliced
- 4-5 green onions finely chopped
- 1 bunch fresh dill about 2 tablespoons, chopped
Dressing Ingredients:
- 6 tablespoons sunflower oil
- 4 tablespoons distilled white vinegar
- 1 teaspoon fine salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
Prepare the Dressing:
- In a small measuring cup, whisk together the sunflower oil, distilled white vinegar, salt, and black pepper. Stir well and set aside to allow the salt to dissolve completely.
Prepare the Vegetables:
- Rinse all vegetables thoroughly and pat them dry with a paper towel. Remove and discard any wilted outer leaves from the cabbage. Using a sharp knife or a mandolin slicer, finely shred the cabbage into thin, delicate strips. Discard the core or save it for another use. Slice the cucumbers into thin rounds, cutting them in half if they are larger in size. Finely chop the green onions and fresh dill for a burst of color and flavor.
Assemble the Salad:
- Place the shredded cabbage, sliced cucumbers, green onions, and dill into a large mixing bowl. Drizzle the prepared dressing evenly over the vegetables, tossing thoroughly to ensure everything is well coated.
Chill and Serve:
- Serve the salad immediately for a crisp, refreshing bite, or refrigerate for a couple of hours to allow the cabbage to soften and absorb the flavors. Stored in an airtight container, this salad remains fresh and flavorful for up to 2-3 days in the refrigerator.
