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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Servings: 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.