Description
Green Cabbage Cucumber Salad is a crisp, tangy slaw perfect for summer potlucks, picnics, and cookouts. This refreshing salad is naturally dairy-free, vegan, and packed with texture and flavor and made with shredded cabbage, thinly sliced cucumbers, fresh dill, and a light vinegar dressing.
Ingredients
For the Salad:
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1 medium green cabbage (about 2 lbs / 900 g), shredded
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3 medium cucumbers or 1 large English cucumber, thinly sliced
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4–5 green onions, chopped
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1 bunch fresh dill (about 2 tbsp), chopped
For the Dressing:
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6 tablespoons (90 ml) sunflower oil
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4 tablespoons (60 ml) distilled white vinegar
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1 teaspoon (5 g) fine salt (to taste)
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¼ teaspoon (1 g) ground black pepper (to taste)
Instructions
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In a small bowl, whisk together sunflower oil, vinegar, salt, and pepper.
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Shred the cabbage and discard the core.
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Thinly slice the cucumbers and chop the green onions and dill.
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In a large bowl, combine cabbage, cucumbers, onions, and dill.
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Pour the dressing over the salad and toss to coat evenly.
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Serve immediately or refrigerate for 1–2 hours for enhanced flavor.
Notes
Substitute sunflower oil with light olive or avocado oil if needed.
Add grated carrots or radishes for extra color and crunch.
Chill longer for a more developed, softened texture.
Refresh leftovers with a splash of oil or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: American / Eastern European