Cabbage and Cucumber Salad Recipe
There’s nothing quite like the refreshing crunch of a homemade cabbage and cucumber salad. Bursting with fresh flavors and a touch of zesty dressing, this dish quickly becomes a staple for any meal. Whether you’re looking for a light lunch or a vibrant addition to your dinner spread, this cabbage and cucumber salad recipe is a must-try. Let’s dive into the delightful world of this crisp salad.
Growing up, my grandmother always had a knack for whipping up the most delightful salads, and this dish is inspired by her. During summer, when cucumbers were fresh from the garden, we would spend afternoons preparing vegetables, hands busy and hearts full. Every bite of this salad brings me back to those priceless moments shared with family, filled with laughter and stories. It’s a taste of nostalgia that’s both comforting and invigorating.
Why You’ll Love This Recipe
This cabbage and cucumber salad is not only incredibly easy to prepare, but it’s also packed with nutrients. The freshness of the cucumbers combined with the crunch of the cabbage creates a harmonious balance of textures. It’s the perfect side dish for any main course, and it can easily be transformed into a refreshing main dish when topped with grilled chicken or tofu. Plus, it’s suitable for a variety of dietary preferences, being naturally vegan and gluten-free.
Ingredients Notes
The success of this salad lies in the freshness of its ingredients. Opt for the crispest cabbage and cucumbers you can find, ideally from a local farmers’ market. For an added twist, you might consider using a combination of green and purple cabbage for a vibrant color contrast.
If you can’t find fresh dill, dried dill can be a suitable substitute; just use half the amount. The dressing is a simple blend of olive oil, lemon juice, salt, and pepper, but feel free to experiment with a splash of apple cider vinegar for added tanginess.
Recipe Steps
Step 1
Start by washing and shredding half a green cabbage. Make sure the shreds are consistent to ensure even dressing absorption.
Step 2
Slice two medium-sized cucumbers thinly. You can choose to peel them or keep the skins on for extra nutrients and texture.
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Step 3
In a large bowl, combine the shredded cabbage and sliced cucumbers. Toss them together gently to mix.
Step 4
Prepare the dressing by whisking together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste. Pour over the salad and toss until evenly coated.
Step 5
Finish by sprinkling fresh dill over the top for a burst of flavor. Serve immediately or let it sit for about 10 minutes to allow the flavors to meld together.
Storage Options
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The salad may become a bit softer over time, but it will remain flavorful. To refresh, add a splash of lemon juice before serving. This salad is best enjoyed fresh and is not ideal for freezing, as the texture of cabbage and cucumbers can significantly deteriorate after thawing.
Variations & Substitutions
To add a protein boost, incorporate chickpeas or grilled chicken slices. For a nutty crunch, toss in a handful of toasted almonds or sunflower seeds. If you’re looking to spice things up, a pinch of red pepper flakes or sliced jalapeños can provide a delightful heat. Remember, the beauty of this salad is in its versatility.
Frequently Asked Questions
Can I prepare this salad in advance?
Yes, you can prepare this salad a few hours in advance. If doing so, store it in the refrigerator without the dressing and add it just before serving to ensure the veggies stay crisp.
What if I don’t have fresh dill?
No fresh dill on hand? Don’t worry! Dried dill works perfectly in this recipe. Use about half the amount as you would fresh dill to avoid an overpowering flavor.
Is this salad kid-friendly?
Absolutely! The mild flavors and crunchy texture make this salad a hit with kids. You can omit the fresh herbs and add sweet corn or raisins to cater to picky eaters, ensuring they enjoy each bite.
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Cabbage and Cucumber Salad Recipe
Ingredients
Main Ingredients
- 1.5 cups shredded cabbage Fresh or pre-packaged
- 1 cup sliced cucumber Thinly sliced
- 0.25 cup chopped fresh dill Optional
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey Adjust to taste
- 0.5 teaspoon salt Or to taste
- 0.25 teaspoon black pepper Or to taste
Instructions
Preparation Steps
- In a large bowl, combine shredded cabbage, sliced cucumber, and chopped dill.
- In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and black pepper until well combined.
- Pour the dressing over the cabbage and cucumber mixture and toss to coat evenly.
- Serve immediately or refrigerate for 1 hour to let the flavors meld.
Notes
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