This is one of those salads I keep coming back to when I want something fast, fresh and crunchy with minimal effort.
No cooking, no fancy ingredients – just a pile of crisp cabbage, juicy cucumbers and herbs tossed in a simple tangy dressing.
I’ll admit, I’m a bit picky about cabbage salads. If it’s bland or soggy? Hard pass.
I want crunch. I want freshness. I want something that actually tastes alive!
That’s exactly why this one works. It’s all about that light vinegar dressing that soaks in just enough to soften the cabbage slightly while keeping everything crisp and refreshing.
Plus, it’s the kind of side you can throw together in 15 minutes flat – perfect for busy days, last-minute gatherings, or when you just need something green on the table without overthinking it.
For Cabbage Cucumber Salad
- Green Cabbage – the base of the salad, thinly shredded for that signature crunch.
- Cucumbers – add freshness and a juicy, crisp bite that balances the cabbage.
- Green Onions – bring a mild onion flavor without overpowering the salad.
- Fresh Dill – adds a bright, herby note that ties everything together.
For the Dressing
- Sunflower Oil – creates a light, smooth base for the dressing.
- Distilled White Vinegar – gives the salad its tangy, refreshing kick.
- Salt – enhances all the natural flavors of the vegetables.
- Black Pepper – adds a subtle hint of warmth and depth.
Crisp Cabbage & Cucumber Herb Salad (Easy 15 Minutes Recipe)
A light, refreshing salad packed with crunchy cabbage, juicy cucumbers, and fragrant herbs. Tossed in a simple oil and vinegar dressing, this budget-friendly dish works beautifully as a quick healthy side for gatherings, cookouts, or everyday meals.
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PinServings: 6
Notes
Ingredients
For the Salad:- 1 medium green cabbage (2 lbs – shredded)
- 3 medium cucumbers (or 1 English cucumber)
- 4–5 green onions
- 1 bunch fresh dill, about 2 tablespoons chopped
- 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
- In a small measuring cup, mix together the sunflower oil, distilled white vinegar, salt, and pepper. Stir well and set aside to allow the salt to dissolve.
- Wash all vegetables thoroughly and pat them dry with paper towels.
- Remove any wilted outer leaves from the cabbage. Slice it into very thin strips using a mandolin slicer or a sharp knife. Discard or eat the core. Place the shredded cabbage into a large mixing bowl. A mandolin works best for achieving very fine slices; if using one, wear safety gloves to protect your hands.
- Cut the cucumbers in half lengthwise, then slice them thinly.
- Finely chop the green onions and fresh dill.
- Pour the prepared dressing over the vegetables and toss everything together until evenly coated.
- Serve immediately, or refrigerate for a couple of hours if you prefer a softer cabbage texture. The salad will keep well in the refrigerator for 2–3 days.
- How do I keep this salad from getting watery?
Cucumbers love to release water (like, a lot). If you’ve got a few extra minutes, pat them dry after slicing or let them sit with a pinch of salt, then drain. This keeps everything crisp instead of soggy. - What kind of cucumbers should I use?
English or Persian cucumbers are your best bet here. Fewer seeds, thinner skin, and way less bitterness. Basically, better texture all around. - Can I make this ahead of time?
Yes—but for maximum crunch, keep the dressing separate and toss everything together just before serving. If you don’t mind slightly softer cabbage, you can mix it a couple hours ahead. - How thin should I slice the cabbage?
Thin, thin, thin. This is key! The finer the shred, the better the texture and the more evenly the dressing coats every bite. - How long does it last in the fridge?
It’ll keep for about 2–3 days, but it’s at its absolute best on day one when everything is fresh and crisp.
