Easy Cabbage Cucumber Salad Recipe!

Light, crunchy, and refreshingly simple, this Cabbage Cucumber Salad is the kind of recipe you’ll make on repeat.

It’s packed with texture, bright flavor, and a clean finish that goes with just about anything. Whether you’re tossing it together for a weeknight dinner or bringing it to a potluck, it delivers every time.

The ingredients are humble, the prep is quick, and the taste is far more than the sum of its parts. Consider this your new go-to side dish for all seasons.

What Makes This Cabbage Cucumber Salad Recipe So Good

• Clean, bright flavor: Crisp cabbage and juicy cucumber pair beautifully with a tangy, lightly sweet dressing.
• Quick to make: You can slice, mix, and serve in about 15 minutes. No cooking required.
• Affordable and accessible: Every ingredient is easy to find and budget-friendly.
• Versatile: Works as a side for grilled meats, roasted fish, sandwiches, or grain bowls.
• Make-ahead friendly: The flavors meld nicely after a short rest, and it stays crunchy with a few smart storage tips.

Ingredients

• 1 small head green cabbage (about 1.5 pounds), finely shredded
• 2 large cucumbers, thinly sliced (Persian or English cucumbers work best)
• 1 small red onion, very thinly sliced (optional but recommended)
• 1 large carrot, peeled and grated (for color and sweetness)
• 1/2 cup fresh dill, chopped (or 1/4 cup if you prefer it milder)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice (or 2 tablespoons apple cider vinegar)
• 1 teaspoon Dijon mustard
• 1 to 1 1/2 teaspoons honey or sugar, to taste
• 1 small garlic clove, finely grated or minced
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Optional: 1/4 teaspoon crushed red pepper flakes for a little heat

Instructions

1. Prep the vegetables: Remove any wilted outer leaves from the cabbage.Cut into quarters, remove the core, and finely shred using a knife or mandoline. Thinly slice the cucumbers. Slice the red onion as thin as possible.

   Grate the carrot and chop the dill.

2. Lightly season the cabbage: Add the shredded cabbage to a large bowl and sprinkle with a pinch of salt. Toss and let it sit for 5 minutes. This softens the cabbage slightly and helps it absorb the dressing.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, pepper, and red pepper flakes if using.Taste and adjust for acidity and sweetness.
4. Combine: Add the cucumbers, onion, carrot, and dill to the bowl with the cabbage. Pour the dressing over the top.
5. Toss well: Use tongs or clean hands to toss until everything is evenly coated. Taste and add more salt, pepper, or lemon if needed.
6. Rest briefly: Let the salad sit for 10 to 15 minutes to allow the flavors to meld.For extra crunch, serve right away; for softer cabbage, chill for 30 minutes.
7. Serve: Transfer to a serving dish and finish with a sprinkle of fresh dill or an extra squeeze of lemon if you like.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 3 days. The cabbage will soften over time, but the flavor stays bright.
• Keep crisp: For the crunchiest texture, store the dressing separately and toss just before serving. Prepped components keep well for 2 to 3 days.
• Refresh before serving: Add a splash of lemon juice and a pinch of salt to wake up the flavors after chilling.

Benefits of This Recipe

• Nutrient-dense: Cabbage is rich in vitamin C and fiber; cucumbers add hydration and a cool bite.
• Light yet satisfying: The combination of crunchy veg and zesty dressing hits that fresh, clean note without feeling heavy.
• Flexible for diets: Naturally gluten-free and vegetarian.Easy to make vegan by swapping honey for maple syrup or sugar.
• All-season appeal: Works in summer next to grilled foods and brightens winter meals with its crisp texture.
• Great for meal prep: Holds up better than many leafy salads, making it a reliable fridge staple.

Common Mistakes to Avoid

• Over-salting too early: A little salt helps soften the cabbage, but too much will draw out water and make the salad watery. Start small and adjust at the end.
• Skipping the thin slice: Thick cuts of cabbage and cucumber can make the salad feel clunky. Aim for thin, even slices for the best texture.
• Not balancing the dressing: The dressing needs acid, fat, and a touch of sweetness.Taste and tweak so it’s bright, not harsh.
• Overdressing: Cabbage releases moisture as it sits. Use just enough dressing to coat, and add more only if needed after resting.
• Using bitter or old cabbage: Fresh cabbage tastes sweet and crisp. If it smells strong or looks dull, it may be past its prime.

Alternatives

• Herb swap: Replace dill with parsley, cilantro, or mint.A mix of dill and parsley is especially nice.
• Different acids: Try rice vinegar for a softer tang, red wine vinegar for punch, or lime juice for a citrusy twist.
• Creamy version: Swap the olive oil and mustard for 1/3 cup Greek yogurt and 1 tablespoon mayo. Add lemon juice to taste.
• Add-ins: Toasted sunflower seeds, pumpkin seeds, or slivered almonds for crunch; thinly sliced radishes for peppery bite; or crumbled feta for richness.
• Spicy kick: Add a pinch of cayenne, a sliced fresh chili, or a drizzle of chili crisp.
• Protein boost: Toss in chickpeas, grilled chicken, or canned tuna to turn it into a full meal.

FAQ

Can I use purple cabbage instead of green?

Yes. Purple cabbage works well and adds great color.

Keep in mind it’s a bit sturdier and can bleed color onto the cucumbers, so the salad may take on a pink tint over time.

Do I need to peel the cucumbers?

Not if you’re using Persian or English cucumbers; their skins are thin and mild. For standard slicing cucumbers, you may want to peel if the skin seems tough or waxed.

How far in advance can I make this?

You can prep it up to a day ahead. For the best crunch, store the dressing separately and toss within a few hours of serving.

What can I use instead of dill?

Parsley, cilantro, mint, or a mix of soft herbs all work.

Use what you enjoy and what you have on hand.

How do I keep the salad from getting watery?

Slice the veggies thinly and season the cabbage lightly at first. Add only enough dressing to coat, then adjust after a short rest. If needed, drain off excess liquid and refresh with a squeeze of lemon.

Is the honey necessary?

A touch of sweetness balances the acidity and brings out the vegetables’ natural flavors.

You can skip it, but even 1/2 teaspoon makes a difference. Use maple syrup or sugar for a vegan option.

Can I add mayonnaise?

Absolutely. For a creamy slaw-style version, replace the olive oil with 1/4 to 1/3 cup mayo, keep the lemon or vinegar for brightness, and adjust salt and pepper to taste.

In Conclusion

This Cabbage Cucumber Salad is simple, crisp, and endlessly adaptable.

With a short ingredient list and quick prep, it earns a place in any weeknight rotation. Tweak the herbs, adjust the dressing, and make it your own.

However you spin it, you’ll end up with a bright, crunchy side that complements almost any meal.