This light and crisp salad combines fresh green cabbage and cool cucumbers for a delightful crunch. Toss in some tangy dressing, and you have a dish that screams summer!
I love how quick this salad is to whip up—just chop and mix! It’s the perfect side to any meal, and trust me, you’ll want to eat it all day long! 🥗
Key Ingredients & Substitutions
Green Cabbage: This is the star of the salad. It’s crunchy and holds up well to dressings. If you want a different flavor, try savoy cabbage for a sweeter note.
Cucumber: I love using English cucumbers because they have fewer seeds and a thinner skin. If you can’t find them, go for Persian or regular cucumbers, but you might want to peel them for a less bitter taste.
Vinegar: Rice vinegar gives a mild tang, but apple cider vinegar works just as well. For a different twist, try white wine vinegar if you have it on hand.
Honey: Honey adds a touch of sweetness but you can use maple syrup or agave nectar if you want a vegan option. Sugar is good too, just adjust to your sweetness preference.
How Do I Make Sure My Salad Stays Crunchy?
To keep your salad fresh and crunchy, avoid dressing it too early. Toss it right before serving! Here are some tips:
- Mix the cabbage, cucumbers, and onions first, and keep them dry until you add the dressing.
- Let the salad sit for about 15-20 minutes, but not longer than that to avoid sogginess.
- Store any leftovers in an airtight container for the best texture the next day.
Refreshing Green Cabbage and Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups green cabbage, thinly sliced
- 1 large cucumber, thinly sliced or julienned
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped (optional)
For the Dressing:
- 3 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil (optional for a nutty flavor)
- Salt and freshly ground black pepper, to taste
For Topping:
- 1 teaspoon toasted sesame seeds (optional, for garnish)
How Much Time Will You Need?
This salad is a breeze to make! You’ll need about 10 minutes for prep. After that, let it chill in the fridge for 15-20 minutes to enhance the flavors. So, in total, you’re looking at around 30 minutes from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepare the Vegetables:
First, grab a large bowl and add the thinly sliced green cabbage, sliced cucumber, and chopped green onions. Toss them together so they’re mixed well.
2. Make the Dressing:
In a small bowl, whisk together the vinegar, olive oil, honey (or sugar), sesame oil (if you’re using it), and a pinch of salt and pepper. Keep whisking until everything is well combined and smooth.
3. Combine Everything:
Pour the dressing over the cabbage mixture. Gently toss everything together until the cabbage and cucumbers are fully coated in the dressing.
4. Taste and Adjust:
Take a bite and see if you need more salt, pepper, or sweetness! Feel free to adjust the seasoning according to your taste buds.
5. Chill the Salad:
Cover the bowl with some plastic wrap or a lid, and pop it in the fridge for at least 15-20 minutes. This step is important because it allows the flavors to blend beautifully and softens the cabbage just a bit.
6. Final Touches:
When you’re ready to serve, give the salad a quick toss again. Sprinkle toasted sesame seeds on top for that delightful crunch, and add fresh cilantro or parsley if desired.
7. Serve and Enjoy:
Now it’s time to enjoy your refreshing salad! Serve it chilled as a side dish to grilled proteins or as a light snack on its own. It’s fresh, crunchy, and oh-so-good!
Happy eating with your crisp and refreshing cabbage and cucumber salad! 🥗
FAQ for Refreshing Green Cabbage and Cucumber Salad
Can I Use Different Types of Cabbage?
Absolutely! While green cabbage is the classic choice, you can also use red cabbage for a pop of color and a slightly different flavor. Just keep in mind that red cabbage may be a bit crunchier and have a stronger taste.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. However, the salad may lose some of its crunch as it sits, so it’s best enjoyed fresh! If you anticipate leftovers, consider dressing only what you’ll eat right away.
Can I Make This Salad Vegan?
Yes! This salad is already quite vegan-friendly. Just replace honey with maple syrup or agave nectar to keep it plant-based. Sugar can be used as well, as long as it fits within your dietary preferences!
What Other Vegetables Can I Add?
Feel free to get creative! Bell peppers, shredded carrots, or radishes can add extra flavor and crunch. Just keep the proportions in balance so the salad remains light and refreshing!
