Green Cabbage Cucumber Salad Recipe
A crisp, refreshing Green Cabbage Cucumber Salad Recipe—quick, make-ahead, and full of bright vinegar, olive oil, and fresh herbs. Perfect as a light side, taco topping, or grain-bowl base; low-calorie and easy to customize.
Ingredients
- 1 small head green cabbage about 600 g, cored and thinly sliced
- 2 medium English or Persian cucumbers about 300 g total, thinly sliced or julienned
- 1 medium carrot about 60 g, peeled and shredded or julienned (optional)
- 2 –3 scallions thinly sliced (white + green parts)
- ¼ cup fresh herbs chopped (dill, flat-leaf parsley, or cilantro)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup optional
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt plus extra to taste
- ¼ teaspoon freshly ground black pepper
- 1 small garlic clove grated or finely minced (optional)
- 1 –2 teaspoons toasted sesame oil optional — for an Asian note
- 2 tablespoons toasted seeds or chopped nuts sesame seeds, sunflower seeds, or almonds for garnish
- Optional add-ins choose any:
- 1 small apple thinly sliced (sweet-tart contrast)
- 1 small red chili thinly sliced or ½ teaspoon red pepper flakes (heat)
- 2 tablespoons plain Greek yogurt or mayonnaise for a creamy version
- 2 tablespoons chopped capers or cornichons briny pop
Instructions
- Prepare the vegetables: remove outer cabbage leaves, quarter the cabbage, remove the core, then stack and thinly slice across the grain into fine ribbons. Slice cucumbers thinly (seed out if watery), shred the carrot, and slice the scallions. Chop herbs.
- Salt and massage the cabbage: place the sliced cabbage in a large bowl, sprinkle ½ teaspoon salt over it, and massage with clean hands for 2–4 minutes until it softens slightly and releases a bit of liquid. This makes the cabbage more tender and flavorful.
- Make the dressing: in a jar or small bowl combine vinegar, Dijon mustard, honey (if using), grated garlic (if using), ½ teaspoon salt, and pepper. Whisk while slowly streaming in the olive oil to emulsify. Stir in toasted sesame oil if using. Taste and adjust seasoning.
- Combine salad components: add cucumbers, carrot, scallions, and herbs to the massaged cabbage. Pour about two-thirds of the dressing over the vegetables and toss thoroughly to coat.
- Rest to marry flavors: let the salad sit 5–15 minutes at cool room temperature so the dressing melds with the vegetables. For a stronger meld, refrigerate up to 30 minutes; if making longer ahead, keep dressing separate and toss before serving.
- Finish and serve: taste and adjust salt and acid. Add remaining dressing if needed. Scatter toasted seeds or nuts over the top and give a final gentle toss. Serve chilled or at cool room temperature.
Notes
- Slice thickness: aim for thin ribbons of cabbage (1–2 mm) so the texture is tender but still crunchy. A mandoline can give uniform results—use the guard.
- Massaging cabbage: this step reduces raw sharpness and improves mouthfeel. Stop once it’s slightly softened and fragrant.
- Cucumbers: English/Persian cucumbers are preferred because they’re less watery and seedy. If using standard cucumbers, halve lengthwise and scoop seeds before slicing.
- Dressing storage: store the dressing separately in the fridge for up to 5 days. Shake well before using.
- Make-ahead: you can prep the vegetables (undressed) up to 48 hours ahead and store in an airtight container. Add dressing within 30 minutes of serving for maximum crunch.
- Leftovers: dressed salad keeps 1–2 days refrigerated; cucumbers will release water over time and texture softens. Refresh with a squeeze of lemon, extra herbs, and a handful of fresh seeds if needed.
- Variations: Mediterranean (add feta, olives); Asian (swap rice vinegar + sesame oil + soy sauce); Creamy dill (add Greek yogurt and lemon); Spicy (add sriracha or sliced chiles).
- Nutrition note: calorie and macronutrient totals depend mainly on oil and seeds. Reduce oil to lower calories or use yogurt for a lighter creamy dressing.