Spring is finally here and your body is likely ready for something fresh and light.
This Cabbage and Cucumber Salad is the perfect way to welcome the new season. It delivers a satisfying crunch that your whole family will truly love. You can have this vibrant side dish on your table in just 15 minutes.
Why You’ll Love This Recipe
This recipe is a total winner for a healthy reset after a busy week. It uses simple pantry staples that are very budget-friendly for any family. The combination of vinegar and honey creates a bright, tangy flavor profile. It is naturally vegan and stays crisp much longer than traditional lettuce salads.
Simple Method
Making this salad is incredibly easy and requires no cooking at all. You simply prep your fresh vegetables and whisk a quick, light dressing. Even if you are brand new to the kitchen, you can master this. The secret is letting the flavors meld together before you start serving.
Ingredients You’ll Need
These ingredients are mostly pantry staples and affordable seasonal produce found at any market.
- 4 cups green cabbage, shredded
- 2 cups English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step
- In a large mixing bowl, combine the shredded cabbage, sliced cucumber, and red onion.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until emulsified.
- Pour the dressing over the vegetables.
- Toss thoroughly to ensure all ingredients are evenly coated.
- Fold in the chopped fresh dill.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Best Ways to Enjoy It
Serve this Cabbage and Cucumber Salad chilled alongside grilled chicken or fish. It makes a wonderful topping for turkey burgers or fresh fish tacos. Pack it into small containers for a refreshing weekday lunch at your desk. It is the ultimate side for a sunny backyard family picnic.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator immediately. This salad stays delicious and safe for up to three days. The cabbage actually softens slightly and absorbs more flavor over time. Do not freeze this salad as the cucumbers will lose their signature crunch. Give it a quick toss before serving it again the next day.
Tips for Best Results
- Slice the vegetables as thinly as possible for the best texture.
- Use an English cucumber to avoid having to peel the skin.
- Do not skip the 10-minute resting period before you serve.
- Taste and add an extra pinch of salt if needed before serving.
- For a spring gathering, double the batch to feed a larger crowd.
- Use fresh dill rather than dried for the most vibrant flavor.
- Massage the cabbage slightly with your hands to make it more tender.
Variations & Swaps
- Swap honey for maple syrup to keep the recipe strictly vegan.
- Add a pinch of red pepper flakes for a spicy kick.
- In summer, add a handful of fresh corn kernels for extra sweetness.
- Use red cabbage instead of green for a more colorful presentation.
- Substitute lemon juice for apple cider vinegar for a citrusy twist.
Common Questions
Can I make this salad ahead of time?
Yes, you can definitely make this a few hours before your meal. It actually tastes better after the dressing sits on the vegetables for a bit. Just keep it chilled until you are ready to eat.
Will my kids actually eat this?
Most kids enjoy the mild flavor of cucumbers and the sweet honey dressing. If they are picky, try slicing the cabbage very finely so it is easier to chew. It is a great way to introduce new vegetables.
I hope this crisp Cabbage and Cucumber Salad brings a touch of spring to your table. It is such a simple way to feel good about what you are eating. Happy cooking!
— Lidia
Ingredients
- 4 cups green cabbage, shredded
- 2 cups English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon hone y
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the shredded cabbage, sliced cucumber, and red onion.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until emulsified.
- Pour the dressing over the vegetables.
- Toss thoroughly to ensure all ingredients are evenly coated.
- Fold in the chopped fresh dill.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
