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If you’re craving a fresh, crunchy, and vibrantly colorful salad that’s as simple as it is satisfying, the Cabbage and Cucumber Salad Recipe is exactly what you need. Combining crisp white and red cabbages with cool cucumbers and a zesty sunflower oil dressing, this salad bursts with texture and bright flavors that will elevate any meal. It’s a refreshing option that works perfectly as a quick lunch, a side for grilled dishes, or a light snack that energizes your day without weighing you down.
Ingredients You’ll Need
This salad thrives on a handful of straightforward, wholesome ingredients, each lending its own contribution to the overall experience. The cabbages give you crunch and color, cucumber adds cool juiciness, green onions bring a gentle bite, while the sunflower oil and vinegar create the perfect tangy dressing.
- 1 medium head of white cabbage: Provides a crisp, mild base with a satisfying crunch that forms the salad’s heart.
- 1/2 medium head of red/purple cabbage: Adds vibrant color and a slightly earthier flavor to uplift the look and taste.
- 1 English cucumber or 4 small cucumbers: Offers refreshing juiciness and a pleasant contrast to the crunchy cabbages.
- 1 bunch of green onion: Delivers a subtle pungency and fresh green color to brighten each bite.
- 4 tbsp sunflower oil: A light, neutral oil that binds the flavors while keeping the salad silky and light.
- 1 1/2 tbsp vinegar or to taste: Introduces the essential tang and acidity that wakes up the vegetables.
- 1 1/2 tsp salt or to taste: Enhances all the flavors and balances the acidity perfectly.
How to Make Cabbage and Cucumber Salad Recipe
Step 1: Prepare the Cabbages
Start by washing your vegetables thoroughly. Using a mandolin or a sharp knife, thinly shred one medium head of white cabbage and half a medium head of red cabbage. The thin shreds ensure every bite is light and crisp. Place these vibrant strands into a large bowl that will hold your salad comfortably.
Step 2: Add the Cucumber and Green Onion
Next, peel your English cucumber (or small cucumbers), then julienne them into slender strips that blend beautifully with the cabbage. Finely dice the green onion, letting those bright green bits add freshness and a mild bite. Toss both into the same bowl with your shredded cabbage for an inviting mix of colors and textures.
Step 3: Make and Mix the Dressing
In a separate small bowl, combine four tablespoons of sunflower oil, one and a half tablespoons of vinegar, and one and a half teaspoons of salt. Use a fork to whisk them together until well blended. Pour the dressing over your vegetables and toss gently but thoroughly to coat every shred and slice. Taste and adjust the vinegar or salt depending on the size and sweetness of your cabbages – this step personalizes the salad to your liking.
How to Serve Cabbage and Cucumber Salad Recipe
Garnishes
For a finishing touch, sprinkle some freshly cracked black pepper or a handful of chopped fresh herbs like dill, parsley, or chives on top. These garnishes not only add an extra layer of flavor but also elevate the salad’s appearance, making it just as much a feast for your eyes as for your palate.
Side Dishes
This salad pairs beautifully with a variety of mains — whether it’s grilled chicken, fish, or pan-seared tofu. It’s especially wonderful alongside smoky barbeque dishes or as a light counterbalance to richly spiced curries and stews. The crisp freshness helps refresh your palate between bites.
Creative Ways to Present
Serve this salad in individual glass jars or wide, shallow bowls to show off the stunning color contrast between the white and red cabbage as well as the bright cucumber ribbons. You can also layer the salad in a clear trifle dish for a beautiful buffet presentation. Drizzle a little extra dressing just before serving to keep it shining with flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your cabbage and cucumber salad in an airtight container in the refrigerator. It will stay fresh and crunchy for up to two days, but is best enjoyed within 24 hours to maintain the crisp textures and vibrant flavors.
Freezing
Because this salad is made of fresh, high-water-content vegetables, freezing is not recommended. Freezing will damage the texture of the cabbages and cucumbers, causing them to become mushy and watery upon thawing.
Reheating
Since this is a raw, chilled salad, reheating is not necessary and will diminish the salad’s delightful crunch. Enjoy it straight from the fridge for the freshest taste experience.
FAQs
Can I use other types of vinegar for this salad?
Absolutely! Feel free to experiment with apple cider vinegar, white wine vinegar, or even a mild balsamic. Just adjust the amount to balance the acidity to your taste.
Is this salad vegan and gluten-free?
Yes, the Cabbage and Cucumber Salad Recipe is naturally vegan and gluten-free, making it a wonderful choice for a wide range of dietary preferences.
Can I add other vegetables to this salad?
Definitely. You can toss in thinly sliced carrots, radishes, or bell peppers for extra crunch and color, though the classic recipe stands beautifully on its own.
How do I keep the salad from getting soggy?
Drain any excess liquid from the cucumbers before mixing them in, and add the dressing just before serving to keep the salad crisp and vibrant.
Is this salad suitable for meal prep?
It works well for meal prep as long as you store the dressing separately and add it just before eating. This helps keep the cabbage and cucumbers crunchy throughout the week.
Final Thoughts
This Cabbage and Cucumber Salad Recipe is one of those go-to dishes that combines simple ingredients with a delightful crunch and tangy brightness that lifts any meal. Once you’ve tried it, I bet it’ll become a staple in your kitchen repertoire too. So gather your fresh veggies and whip it up today—you’ll be so glad you did.
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Cabbage and Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
A crisp and refreshing Cabbage and Cucumber Salad featuring thinly shredded white and red cabbage, julienned cucumber, and fresh green onions, tossed in a tangy sunflower oil and vinegar dressing. Perfect as a light side dish or a healthy snack.
Ingredients
Vegetables
- 1 medium head of white cabbage
- 1/2 medium head of red/purple cabbage
- 1 English cucumber or 4 small cucumbers
- 1 bunch of green onion
Dressing
- 4 tbsp sunflower oil
- 1 1/2 tbsp vinegar (adjust to taste)
- 1 1/2 tsp salt (adjust to taste)
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Using a mandolin or a sharp knife, thinly shred the white cabbage and the half portion of the red cabbage. Transfer the shredded cabbages into a large mixing bowl.
- Cut the Cucumber and Green Onions: Peel the English cucumber (or use small cucumbers) and julienne into thin strips. Finely dice the green onions. Add both the cucumber and green onions to the bowl with the shredded cabbages, combining well.
- Mix the Dressing: In a small bowl, whisk together the sunflower oil, vinegar, and salt until the salt dissolves evenly. Pour this dressing over the salad mixture. Toss thoroughly to ensure even coating, adjusting the vinegar and salt to your taste preference.
Notes
- Use a mandolin for uniformly thin slices to improve texture and appearance.
- Adjust the amount of vinegar and salt depending on the cabbage size and personal taste.
- This salad is best served fresh but can be refrigerated for up to a day with minimal loss of crunch.
- For a spicy kick, consider adding a pinch of red pepper flakes or freshly ground black pepper.
- You can substitute vinegar types such as apple cider or white wine vinegar depending on flavor preference.
