
This hearty Green Cabbage Cucumber Salad has been my summertime staple for years. The combination of crisp green cabbage, refreshing cucumbers, and fragrant herbs creates a simple yet satisfying side dish that pairs beautifully with almost any main course.
I first discovered this salad at a neighborhood potluck where it was the surprise hit of the party. Since then, it's become my go to dish for barbecues and family gatherings, especially when I need something light and refreshing that won't wilt in summer heat.
Ingredients
- Green cabbage The foundation of this salad providing crunch and subtle sweetness. Look for firm heads with no brown spots.
- Cucumbers Add refreshing crispness and hydration. Choose firm cucumbers without soft spots.
- Green onions Deliver a mild onion flavor without overpowering the salad. Select bunches with bright green tops.
- Fresh dill Brings a distinctive herbal brightness. Fresh is much better than dried for this recipe.
- Sunflower oil Creates a light dressing base that lets the vegetables shine. Use cold pressed for best flavor.
- White vinegar Adds essential tanginess that balances the oil. Distilled white vinegar works perfectly here.
- Salt and pepper Essential seasonings that bring everything together. Sea salt or kosher salt works wonderfully.
Step-by-Step Instructions
- Prepare the dressing
- Combine sunflower oil, white vinegar, salt and pepper in a small measuring cup. Stir well and set aside to allow the salt to fully dissolve while you prepare the vegetables. This ensures even seasoning throughout the salad.
- Prepare the cabbage
- Remove any damaged outer leaves from the cabbage head. Using a sharp knife or mandolin slicer, thinly shred the cabbage into fine strips. The thinner the cabbage, the better it will absorb the dressing. Transfer the shredded cabbage to a large mixing bowl.
- Slice the cucumbers
- Cut cucumbers in half lengthwise and thinly slice them. A mandolin makes this process incredibly quick and ensures uniform thickness. Add to the bowl with cabbage.
- Add herbs and green onions
- Finely chop the green onions and fresh dill. The green onions provide a mild allium flavor while the dill brings its distinctive fresh herbal notes. Add both to the bowl with cabbage and cucumbers.
- Dress and toss
- Pour the prepared dressing over the vegetables and herbs. Using two large spoons or your clean hands, toss thoroughly to ensure every piece gets coated with the dressing. The salt will begin drawing moisture from the vegetables, creating additional liquid.
- Rest or serve
- You can serve immediately for maximum crunch, or refrigerate for a couple of hours to allow the cabbage to soften slightly and the flavors to meld together.

The sunflower oil is my secret weapon in this recipe. While many similar salads use olive oil, the neutral flavor of sunflower oil allows the fresh vegetables to truly shine. My grandmother always used it in her Ukrainian cabbage dishes, and I find it gives this salad an authentic, homestyle quality that olive oil simply cannot replicate.
Make It Your Own
This cabbage cucumber salad serves as an excellent base recipe that welcomes personalization. Try adding shredded carrots for color and sweetness, or bell peppers for additional crunch and vitamin C. For a protein boost, toss in some toasted sunflower seeds or cooked quinoa. The simple dressing works beautifully with any additions you might choose.
Storage Tips
This salad keeps remarkably well in the refrigerator for up to three days. Store it in an airtight container to maintain freshness. Unlike lettuce based salads that quickly wilt, the sturdy cabbage actually improves after sitting in the dressing for a day, becoming slightly softer while maintaining its pleasant crunch. You may notice some additional liquid in the container as time passes this is normal as the salt draws moisture from the vegetables.
Serving Suggestions
This versatile salad pairs beautifully with grilled meats, making it perfect for barbecues and cookouts. It adds a refreshing crunch alongside heavier dishes like fried chicken or ribs. I particularly enjoy serving it with simple grilled sausages or as part of an Eastern European inspired meal with pierogies. For a light lunch, top the salad with grilled chicken or hardboiled eggs to create a complete protein packed meal.
Recipe FAQs
- → Can I substitute the sunflower oil with something else?
Yes, you can substitute sunflower oil with other neutral oils like canola, vegetable, or even extra virgin olive oil for a different flavor profile. Just be aware that olive oil will add its own distinct taste to the salad.
- → How long does this cabbage cucumber salad stay fresh?
The salad stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The flavors actually develop nicely after a few hours of chilling.
- → Can I add other vegetables to this salad?
Absolutely! This salad is versatile - try adding grated carrots, thinly sliced bell peppers, or radishes for extra color and crunch. Some people also enjoy adding a bit of thinly sliced red onion for zing.
- → Do I need a mandolin slicer to make this salad?
While a mandolin makes it easier to achieve thin, uniform slices of cabbage and cucumber, it's not essential. A sharp chef's knife works well too - just take your time to slice the vegetables as thinly as possible.
- → Is there a way to make this salad creamy?
To create a creamy version, you can add 2-3 tablespoons of sour cream, Greek yogurt, or mayonnaise to the dressing. This will give the salad a richer texture while still maintaining its fresh flavor.
- → What protein would pair well with this salad?
This salad pairs wonderfully with grilled chicken, fish, or pork. For a vegetarian option, try adding chickpeas or serving it alongside a quinoa dish. It also makes a great side for sandwiches or burgers.