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
Scale
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.
