Can I make Green Cabbage Cucumber Salad ahead of time?

Yes! It actually tastes even better after sitting for an hour or two. The cabbage softens slightly and absorbs the dressing. Just keep it covered in the refrigerator.

How long does cabbage cucumber salad last?

Stored in an airtight container in the refrigerator, it stays fresh for 2–3 days . Give it a quick toss before serving again.

Can I substitute the sunflower oil?

Absolutely. If sunflower oil isn’t available, try: Olive oil Canola oil Avocado oil Each adds a slightly different flavor, but the salad still tastes great.

Can I add more vegetables?

Yes! Some tasty additions include: Thinly sliced sweet peppers A handful of chopped kale Shredded carrots These additions add color and extra texture.

Is this similar to coleslaw?

It’s similar in spirit but lighter. Traditional coleslaw often includes mayonnaise and sugar, while Green Cabbage Cucumber Salad uses a simple vinegar dressing that keeps it fresh and crisp.

Green Cabbage Cucumber Salad: 6 Crisp Flavor Secrets

Name: Green Cabbage Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Eastern European / American
Ingredients: 1 medium green cabbage (about 2 lbs), shredded; 3 medium cucumbers (or 1 English cucumber), thinly sliced; 4–5 green onions, finely chopped; 1 bunch fresh dill, about 2 tablespoons chopped; 6 tablespoons sunflower oil; 4 tablespoons distilled white vinegar; 1 teaspoon fine salt, or to taste; 1/4 teaspoon ground black pepper, or to taste

Description

Green Cabbage Cucumber Salad is a crisp, refreshing side dish made with shredded green cabbage, fresh cucumbers, dill, and a simple tangy oil and vinegar dressing. Ready in just 15 minutes, this light and budget-friendly salad is perfect for BBQs, potlucks, weeknight dinners, and meal prep. The crunchy texture and bright herb flavor make it a fresh and delicious addition to almost any meal.

Ingredients

Scale

Salad

1 medium green cabbage (about 2 lbs), shredded
3 medium cucumbers (or 1 English cucumber), thinly sliced
4–5 green onions, finely chopped
1 bunch fresh dill, about 2 tablespoons chopped

Dressing

6 tablespoons sunflower oil
4 tablespoons distilled white vinegar
1 teaspoon fine salt, or to taste
1/4 teaspoon ground black pepper, or to taste

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Instructions

In a small measuring cup, combine sunflower oil, distilled white vinegar, salt, and black pepper. Stir well and set aside to allow the salt to dissolve.
Wash all vegetables thoroughly and pat them dry with paper towels.
Remove any soft outer leaves from the cabbage. Thinly slice the cabbage using a sharp knife or mandolin slicer, then transfer it to a large mixing bowl.
Slice the cucumbers in half lengthwise and cut them into thin slices. Add them to the bowl with the cabbage.
Finely chop the green onions and fresh dill, then add them to the salad.
Pour the prepared dressing over the vegetables.
Toss everything together until the cabbage and cucumbers are evenly coated.
Serve immediately for maximum crunch or refrigerate for 1–2 hours to allow the cabbage to soften slightly and absorb the dressing.

Notes

For extra flavor, add an additional tablespoon of vinegar if you prefer a tangier salad.

Dill lovers can double the amount for a stronger herb flavor.

A pinch of crushed red pepper flakes adds a subtle spicy kick.

This salad stays fresh in the refrigerator for up to 2–3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad / Side Dish
Method: No-Cook / Tossed
Cuisine: Eastern European / American

Nutrition

Serving Size: 1 serving
Calories: 120 kcal
Sugar: 5 g
Sodium: 390 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 0 mg