This Fresh Green Cabbage and Cucumber Salad is super crunchy and refreshing! With crisp cabbage and cool cucumbers, it’s perfect for a light meal or a side dish.
Add a zesty dressing and you’ve got a dish that brightens up any table. I love serving it at picnics, and my friends always go for seconds! 🥗
Key Ingredients & Substitutions
Green Cabbage: This is the star of the salad! Look for a firm head of cabbage. If you want a different flavor, try Napa cabbage for a butterier taste or red cabbage for a pop of color.
Cucumber: English cucumbers work amazing—they’re seedless and have a thin skin. If you can’t find them, regular cucumbers are fine. Peel them if you prefer less bitterness, or just slice them thin for extra crunch!
Red Onion: While optional, red onion adds a mild sweetness. If you’re sensitive to the taste, consider using green onions for a lighter flavor or even shallots for a different kick.
Herbs: Fresh cilantro is a great choice, but if you’re not a fan, parsley works well too. Fresh dill would also be a lovely swap for a different flavor profile.
Dressing: The lemon juice brings bright acidity. If you don’t have fresh lemons, white vinegar or apple cider vinegar does a great job too. For a twist, try adding a splash of sesame oil for depth!
How Do I Make Sure the Cabbage is Crunchy and Fresh?
To keep your cabbage crisp, it’s all about how you prep it. Cut it thinly so it can soak up the dressing without getting soggy. Here are some tips:
- Use a sharp knife or mandoline for even slices.
- Once sliced, let the cabbage sit for a few minutes to bring out some moisture before adding the dressing.
- A little salt sprinkled on the cabbage while you prepare other ingredients helps draw out extra water, but remember to rinse to prevent the salad from being too salty.
Letting the salad sit for 10 minutes after tossing allows the flavors to blend while still keeping that wonderful crunch!
Fresh Green Cabbage and Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups green cabbage, thinly sliced
- 1 large cucumber, thinly sliced (peeled if desired)
- 1/2 small red onion, thinly sliced (optional)
- 1/4 cup fresh cilantro or parsley, chopped
For the Dressing:
- 2 tablespoons fresh lemon juice or white vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey or sugar (optional, for slight sweetness)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You’ll have the salad ready quickly, and it’s best to let it sit for 10 minutes before serving so that the flavors come together beautifully.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by taking a large bowl and adding the thinly sliced green cabbage, cucumber, and red onion if you’re using it. Mix them lightly with your hands or a spoon to combine.
2. Add Fresh Herbs:
Next, sprinkle the chopped fresh cilantro or parsley into the bowl with the cabbage mixture. This adds a burst of color and flavor!
3. Make the Dressing:
In a small separate bowl, whisk together the lemon juice (or vinegar), olive oil, and honey (or sugar) along with a pinch of salt and a few cracks of black pepper. Mix it well until it’s all blended nicely.
4. Combine Everything:
Now, pour the dressing over the cabbage mixture in the large bowl. Toss everything gently but thoroughly so that all the vegetables are nicely coated with the dressing.
5. Let It Rest:
Allow the salad to sit for at least 10 minutes. This resting time helps the flavors meld together and softens the cabbage just a little while still keeping it crunchy.
6. Taste and Adjust:
Before serving, give the salad a taste! If you think it needs more flavor, feel free to adjust with another pinch of salt, a dash of pepper, or a squeeze of lemon juice.
7. Serve and Enjoy:
Your fresh green cabbage and cucumber salad is ready! Serve it chilled or at room temperature as a perfect light side dish or a refreshing snack.
Enjoy this crisp, vibrant salad perfect for warm weather or anytime you want a light and healthy option! 🥗
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to add or substitute other crunchy vegetables like bell peppers, carrots, or radishes. Shredded broccoli or kale would also work nicely for added texture and nutrition.
How Can I Make This Salad Vegan?
This salad is already quite vegan-friendly! Just omit the honey or sugar if you’re looking to avoid any animal products; use agave syrup or maple syrup as an alternative for sweetness if desired.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad might lose some crunchiness over time, but giving it a quick toss will help revitalize it before serving again!
Can I Make This Salad Ahead of Time?
Yes! You can prepare everything except the dressing in advance. Just combine the cabbage, cucumber, onion, and herbs, then store in the fridge. Add the dressing right before serving for the best freshness!
