Cabbage and Cucumber Salad

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🥗 Cabbage and Cucumber Salad

Description

Light, refreshing, and bursting with crunch, this Cabbage and Cucumber Salad is the perfect side dish for any meal. It combines finely shredded cabbage with cool cucumber slices, a zesty dressing, and a hint of herbs for a clean, satisfying flavor. This salad is not only hydrating but also incredibly nutritious—ideal for summer meals, picnics, or healthy lunches.

🧂 Ingredients

For the Salad:

  • 4 cups green cabbage, finely shredded

  • 2 medium cucumbers, thinly sliced

  • ½ red onion, thinly sliced (optional for extra flavor)

  • ¼ cup fresh dill or parsley, chopped

  • 1 medium carrot, grated (optional, for color and sweetness)

For the Dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons apple cider vinegar or lemon juice

  • 1 teaspoon honey or sugar (optional for mild sweetness)

  • Salt and pepper to taste

  • ½ teaspoon mustard (optional, for a tangy kick)

👩‍🍳 Instructions

  1. Prepare the vegetables:
    Wash and thinly slice the cabbage and cucumbers. If using onions and carrots, prepare those as well.

  2. Make the dressing:
    In a small bowl, whisk together olive oil, vinegar (or lemon juice), honey, mustard, salt, and pepper.

  3. Combine:
    In a large mixing bowl, add all the vegetables. Pour the dressing over them.

  4. Toss and chill:
    Mix thoroughly to coat everything evenly. Chill for 15–30 minutes before serving to let the flavors meld.

  5. Serve:
    Garnish with fresh dill or parsley and enjoy!

📝 Notes

  • You can use red cabbage for added color and extra crunch.

  • For a creamy version, replace the olive oil dressing with Greek yogurt or light mayonnaise dressing.

  • Add-ins like corn, peas, or shredded chicken can make it a complete meal.

  • Best served cold or at room temperature.

💡 Tips

  • Salt the cucumbers lightly and let them sit for 10 minutes, then pat dry—this removes excess water and keeps the salad crisp.

  • Use a mandoline slicer for evenly thin slices.

  • Prepare the dressing ahead of time, but mix it with the vegetables just before serving to maintain crunch.

  • Double the batch—it keeps well for up to 2 days in the fridge.

🍽️ Servings

Serves: 4
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes

⚖️ Nutritional Information (per serving)

  • Calories: 120 kcal

  • Protein: 2 g

  • Carbohydrates: 8 g

  • Fat: 9 g

  • Fiber: 3 g

  • Sodium: 120 mg

  • Vitamin C: 40% DV

  • Vitamin K: 70% DV

(Values are approximate and may vary based on ingredients used.)

🌿 Health Benefits

  • Hydrating: High water content from cucumber helps maintain hydration.

  • Digestive support: Cabbage provides fiber that supports gut health.

  • Anti-inflammatory: Olive oil and cabbage both have anti-inflammatory properties.

  • Weight-friendly: Low in calories but rich in nutrients and volume.

  • Heart-healthy: Olive oil and fiber help regulate cholesterol levels.

❓ Q&A Section

Q1: Can I make this salad ahead of time?
Yes! You can prep the veggies and dressing separately up to a day ahead. Combine them just before serving for the freshest texture.

Q2: What can I serve with this salad?
It pairs wonderfully with grilled meats, fish, sandwiches, or as a side for BBQ dishes.

Q3: How long does it last in the fridge?
Up to 2–3 days in an airtight container, though it’s best eaten within 24 hours for maximum crunch.

Q4: Can I make it vegan?
Absolutely—just omit the honey or replace it with maple syrup or agave.

Q5: Can I add protein?
Yes! Try adding grilled chicken, boiled eggs, tuna, or chickpeas to make it a filling main dish.

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