Some salads feel like a chore to eat—this one? It’s the kind you can’t stop craving. The Cabbage Cucumber Salad is a symphony of crunch, color, and bright, tangy flavors that instantly wake up your taste buds.
Whether you’re looking for a light side dish, a refreshing detox salad, or an easy make-ahead meal, this recipe checks all the boxes. Lately, I’ve been on a mission to find healthier alternatives that don’t sacrifice flavor (because, let’s be real, no one wants a sad, lifeless bowl of greens).
This salad became a staple in my kitchen when I realized it pairs beautifully with just about everything—from hearty mains to snackable appetizers like Sausage Stuffed Mushrooms or crispy Stuffing Balls.
The magic? It’s all in the simple, no-fuss ingredients. Fresh white and red cabbage bring a perfect crunch, cucumber adds juiciness, and green onions give just the right amount of bite. Tossed with a light sunflower oil and vinegar dressing, it’s a salad that doesn’t just sit on the sidelines—it steals the show.
Trust me, once you try this, you’ll never look at cabbage the same way again.
Why I Love This Recipe (And You Will, Too!)
- It’s insanely refreshing – The cool, crisp bite of cucumber mixed with crunchy cabbage makes every forkful satisfying.
- Perfect for meal prep – This salad actually gets better as it sits, making it an easy go-to for busy weekdays.
- Pairs with everything – Whether you’re serving a main dish or need a quick snack, this salad fits right in.
- Light but filling – Thanks to fiber-packed cabbage, it keeps you full without feeling heavy.
- Ridiculously easy to make – Just chop, toss, and enjoy. No complicated steps, no fancy ingredients!
Cabbage Cucumber Salad Recipe
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Salad tongs or spoon for mixing
Ingredients
- 1 medium head of white cabbage
- 1/2 medium head of red/purple cabbage
- 1 English cucumber or 4 small cucumbers
- 1 bunch of green onion
- 4 tbsp sunflower oil
- 1 1/2 tbsp vinegar or to taste
- 1 1/2 tsp salt or to taste
Instructions
- Finely shred the white and red cabbage and place them in a large mixing bowl.
- Slice the cucumber into thin rounds or matchsticks and add it to the bowl.
- Chop the green onions and mix them with the cabbage and cucumber.
- In a small bowl, whisk together sunflower oil, vinegar, and salt.
- Pour the dressing over the salad and toss everything together until well coated.
- Let the salad sit for 5-10 minutes to allow the flavors to blend.
- Taste and adjust seasoning if needed before serving.
- Serve immediately or refrigerate for later—this salad gets better with time!
Nutrition Info:
| Nutrition | Value |
| Calories | 85kcal |
| Carbohydrates | 6g |
| Protein | 1.5g |
| Fat | 7g |
| Sugar | 3g |
| Sodium | 450mg |
Helpful & Unique Variations For This Recipe!
- Toasted Spice Drizzle: Heat a tablespoon of sunflower oil, toss in cumin seeds or mustard seeds, and let them crackle for a few seconds. Drizzle this fragrant oil over the salad right before serving for a bold, earthy punch.
- Shredded Green Apple or Pear: For a subtle sweet crunch, add thin strips of tart green apple or crisp pear. It adds brightness and a hint of natural sugar without overpowering the base flavors.
- Crushed Roasted Peanuts or Cashews: A sprinkle of toasted nuts gives it an addictive crunch and a nutty contrast that pairs especially well with the vinegar dressing.
- Fresh Dill or Cilantro: Adding just a handful of finely chopped dill or fresh cilantro can take the flavor in a whole new direction—cool and herbaceous for dill lovers, bright and bold for cilantro fans.
- Pickled Onion Ribbon Swirl: Quick pickle a few onion slices in vinegar and sugar, then swirl them over the top. It adds a slight tang and beautiful color.
- Chili Oil Kick: A light drizzle of chili oil (homemade or store-bought) adds subtle heat and color. Just a touch will transform the salad into a showstopper with a spicy edge.
- Roasted Seaweed Crumble: Crumble up a roasted seaweed sheet on top before serving. It adds an umami twist and a fun nod to Japanese flavors.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
