Description
This Green Cabbage Cucumber Salad is the epitome of freshness and simplicity. The crispness of the green cabbage pairs beautifully with the cool, refreshing taste of cucumbers, while the green onions and dill add a burst of flavor that elevates the dish. The light dressing made from sunflower oil and vinegar complements the vegetables without overpowering them, allowing the natural flavors to shine through.
Ingredients
Salad Ingredients:
1 medium green cabbage (2 lbs, shredded)
3 medium cucumbers (or 1 English cucumber)
4–5 green onions
1 bunch fresh dill (about 2 tablespoons chopped)
Dressing Ingredients:
6 tablespoons sunflower oil
4 tablespoons distilled white vinegar
1 teaspoon fine salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
Instructions
Prepare the Dressing: In a small measuring cup, combine the sunflower oil, distilled white vinegar, fine salt, and ground black pepper. Stir well and set aside to allow the salt to dissolve.
Prep the Vegetables: Wash all vegetables thoroughly and pat them dry with a paper towel. Discard the soft outer leaves of the cabbage and use a mandolin slicer or a sharp knife to thinly slice the cabbage into fine strips. Remove the core and either discard or eat it. Transfer the shredded cabbage to a large mixing bowl.
Slice the Cucumbers: Halve the cucumbers lengthwise and thinly slice them. Using a mandolin slicer will speed up this process.
Chop the Green Onions and Dill: Finely chop the green onions and fresh dill. Add them to the mixing bowl with the cabbage and cucumbers.
Dress the Salad: Drizzle the prepared salad dressing over the salad. Toss well to combine all the ingredients and evenly distribute the dressing.
Serve or Store: Serve the salad immediately, or refrigerate it for a couple of hours to allow the cabbage to soften slightly before serving. The salad will stay fresh in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
Nutrition
- Calories: 90