Description
A refreshing and crunchy salad made with green cabbage, cucumbers, and a tangy dressing.
Ingredients
Scale
- 1 medium green cabbage (shredded)
- 3 medium cucumbers (or 1 English cucumber)
- 4–5 green onions
- 1 bunch fresh dill (chopped)
- 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)
- 2 tablespoons fresh parsley (optional garnish)
Instructions
- In a small measuring cup, whisk together sunflower oil, vinegar, salt, and pepper.
- Wash and dry all vegetables thoroughly.
- Thinly slice cabbage using a mandolin or sharp knife; transfer to a large mixing bowl.
- Halve cucumbers lengthwise and slice them thinly; add to the bowl.
- Chop green onions and dill; mix into the salad.
- Drizzle dressing over the salad; toss until well coated.
- Serve immediately or refrigerate for up to 2-3 days.
Notes
- This salad is best served fresh but can be stored in the refrigerator for a few days.
- Add other vegetables or herbs as desired for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Green Cabbage Cucumber Salad, refreshing salad, vegan salad