Green Cabbage Cucumber Salad (Print)
Refreshing mix of shredded cabbage, crisp cucumbers and herbs in a light sunflower oil and vinegar dressing.
# Ingredients:
→ Salad Ingredients
01 -
1 medium green cabbage (2 lbs), shredded
02 -
3 medium cucumbers (or 1 English cucumber)
03 -
4-5 green onions
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1 bunch fresh dill (about 2 tablespoons chopped)
→ Dressing Ingredients
05 -
6 tablespoons sunflower oil
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4 tablespoons distilled white vinegar
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1 teaspoon fine salt, or to taste
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1/4 teaspoon ground black pepper, or to taste
# Directions:
01 -
In a small measuring cup, combine and stir sunflower oil, distilled white vinegar, fine salt and pepper. Set aside for salt to dissolve.
02 -
Wash all vegetables and pat dry with paper towels.
03 -
Discard soft outer leaves of cabbage and thinly slice using a mandolin slicer or sharp knife. Discard the core. Transfer shredded cabbage to a large mixing bowl.
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Thinly slice halved cucumbers using mandolin slicer or knife.
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Finely chop green onions and fresh dill.
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Drizzle salad dressing over the vegetables and toss well to combine. Serve right away or refrigerate for couple hours for cabbage to soften before serving.
# Notes:
01 -
This salad will stay fresh for 2-3 days in refrigerator.
02 -
When using a mandolin, protect your hands with safety gloves.
03 -
A mandolin slicer helps achieve fine, thin strips of cabbage and cucumber quickly.