Cabbage and cucumber salad is something I prepare almost daily in spring and summer. It’s quick, simple, and always appropriate. It includes just a few basic ingredients – white cabbage, fresh cucumber, and herbs, but together they create a bright, refreshing taste that needs no additions. I usually use young market vegetables – with that first crunch and the aroma of summer.
I usually slice the cabbage thinly and rub it slightly with a pinch of salt – this helps it absorb the oil better and become softer without losing crunch. I cut cucumbers into half-moons or thin strips – depending on their size. I add herbs as available – dill, parsley, sometimes a bit of basil. I always include chopped green onions – they add freshness without overpowering the salad’s mild taste. If I want a bit of spice – I add a few thin slices of red onion.
I always make this salad right before serving. It doesn’t store well – cucumbers and cabbage quickly release juice. On weekdays, I serve it with meat or fish dishes, and on weekends – as a standalone dish with bread or boiled potatoes. It’s light but filling thanks to fiber, and ideal for those who follow a healthy lifestyle or simply enjoy straightforward food without extra calories.
Ingredients for Cabbage and Cucumber Salad Recipe
How to Make Cabbage and Cucumber Salad
Shred the Cabbage
I take a firm head of cabbage and slice it into thin strips – the thinner, the more tender the salad. Then I add a pinch of salt and gently rub it with my hands – for about half a minute, so the cabbage becomes softer but keeps its crunch. After that, I let it sit while I prepare the other ingredients.
Prepare the Cucumbers and Herbs
I wash fresh cucumbers thoroughly and cut them into half-moons or strips – depending on the texture I prefer. I use green onions – finely chopping both the stalks and the tops. I add dill or parsley to the herbs – depending on the season. If I’m making it for adults, I might include a few thin rings of red onion – it gives a light spiciness to the salad.
Combine the Ingredients
In a large bowl, I combine cabbage, cucumbers, green onions, and herbs. I add a little ground pepper – carefully, so as not to overpower the delicate flavor. Then I pour in unrefined sunflower oil – I prefer this one in the salad because of its rich, intense aroma. I mix everything gently with a spoon or by hand – to preserve the texture of the vegetables.
Serve Immediately
I serve the salad immediately after preparing – that’s when it’s best. It retains its crunch and freshness. I serve it in a deep bowl or portioned on plates – depending on the occasion. If there are leftovers, I store them in the refrigerator, but not for more than a few hours, and without dressing – that way, it doesn’t become soggy and keeps its appearance.
Tips
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This salad shouldn’t be made in advance – cucumbers and cabbage release juice quickly. I always mix the ingredients just before serving, especially if it’s lunch with guests.
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You can use sunflower or olive oil – both work well, but sunflower oil gives the salad that familiar homemade flavor from childhood.
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When cabbage is still young, I don’t even rub it – just salt it before mixing. At that stage, it’s naturally tender and juicy.
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To make the salad more interesting, I sometimes add a little grated green apple or a teaspoon of lemon juice – it adds tartness and freshness.
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This salad is a real lifesaver when you need to prepare something quickly for dinner. It takes no more than 10 minutes and goes with everything in the fridge.