Green Cabbage Slaw Recipe with Cucumber
Green Cabbage Slaw with Cucumber is a crisp and refreshing side dish perfect for any meal. This vibrant recipe combines finely shredded green cabbage and fresh cucumber slices tossed in a light, tangy dressing that enhances the natural crunch and flavor of the vegetables. Simple to prepare, this slaw is a versatile accompaniment to grilled meats, sandwiches, or as a topping for tacos.
Servings 4 servings
Calories 50kcal
Ingredients
- 300 g green cabbage
- 4 cucumbers
- 50 g scallions
- 50 g dill
- 2-3 tbsp sunflower oil
- ½ tbsp vinegar or 1 tbsp. apple cider vinegar (or lemon juice)
- salt, pepper
Instructions
- Clean cabbage under running water; pat it with paper towels until dry. Thinly slice green cabbage with a sharp knife. Shreds of cabbage will not be as fine and uniform as in the case of using a mandolin slicer. But I find that if you have them too thin they can become too wilted after seasoning.
- Place sliced cabbage into the mixing bowl, and sprinkle with salt. Lightly massage cabbage and set aside to release juices.
- Slice cucumbers in the shape you want them in your salad.
- Slice finely green onion and dill for the salad.
- Combine cabbage in a mixing bowl with all these ingredients.
- Drizzle the mixture of veggies with vinegar. Add salt and pepper to taste. And finely pour sunflower oil and mix nicely.
- You can prep ingredients several hours ahead but the key to a perfect crunchy slaw is combining everything just before serving. Do not let the salad marinate for a long time, sogginess does not go well with this salad. Enjoy your meal!