Green Cabbage Cucumber Salad

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Perhaps the crunchiest duo in the salad game, cabbage and cucumber are hydrating, refreshing, and low in calories. Although this recipe is very basic, it is quite popular in various cuisines, especially as a side dish. Not only is this salad easy to make, but it also preps well, meaning that you can make it ahead of time to bring to a picnic. We aren’t saying that picnicking is the most popular winter activity, but we’re just saying it’s a possibility when the weather permits.

Although this salad has a short ingredients list, it manages to feed a small family as a side dish. If you are cleansing, then you can enjoy the entire salad, or half of it, as your full entree. Just make sure that the cabbage you choose is bright green with tight, crisp leaves. You don’t want a head of cabbage that looks damaged and withered. As for the cucumbers, Persian cucumbers work best because they are perfectly crunchy and offer a bright flavor. English cucumbers work well, but they aren’t as crispy as hot house or Persian cucumbers. Finally, the addition of freshly chopped green onions and dill gives this salad an added depth of flavor and powerful aroma that entices your taste buds.

What would a salad be without a dressing? Just a bowl of ingredients, is the correct answer. Whisk together a few simple ingredients to make a flavorful vinaigrette. Olive oil plumes as you whisk it with raw apple cider vinegar, sea salt, and pepper. Should you feel so inclined, add some paprika, garlic powder, and onion powder to your vinaigrette to spice it up. That’s your decision, though. Don’t be afraid to get creative!

Green Cabbage Cucumber Salad
  • Prep Time:10m
  • Total Time:10m


For the Salad

  • 1 medium head green cabbage, shredded
  • 3 Persian cucumbers, halved and sliced
  • 4 green onions, thinly sliced
  • 2 tbsp. dill, chopped

For the Dressing

  • 6 tbsp. olive oil
  • 4 tbsp. raw apple cider vinegar
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper


For the Salad

  1. Discard the outer leaves of the cabbage and then thinly slice it using a mandolin slicer or a sharp knife. Discard the core and add the shredded cabbage to a large bowl.
  2. Add the cucumbers, green onion, and dill to the bowl with the cabbage and toss to combine.

For the Dressing

  1. In a small measuring cup or bowl, whisk together all of the ingredients and then taste, adjusting seasonings as needed. Feel free to add some onion powder, paprika, and garlic powder if you want.
  2. Drizzle the dressing over the salad and toss to coat all of the ingredients. Serve right away or refrigerate for a couple hours to allow the cabbage to soften before serving.


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