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Top-down view of a colorful cabbage cucumber salad served in a clear glass bowl on a clean white marble countertop. The salad includes finely shredded white and red cabbage, thin cucumber slices, and chopped green onions tossed in a light sunflower oil and vinegar dressing. The dish looks fresh, crisp, and vibrant, ideal for any healthy meal.

Cabbage Cucumber Salad Recipe

This Cabbage Cucumber Salad is crisp, refreshing, and light, tossed in a simple oil-vinegar dressing. A perfect side dish that’s quick to prepare, healthy, and incredibly satisfying!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian- Inspired, International
Servings 8
Calories 85 kcal

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.
    Finely shredded white and red cabbage are placed into a large transparent glass mixing bowl sitting on a white marble kitchen countertop. The sharp knife and wooden cutting board used for chopping are beside it. The fresh shreds of cabbage create a vibrant contrast, with the white cabbage looking crisp and the purple cabbage adding rich color.
  • Slice the cucumber into thin rounds or matchsticks and add it to the bowl.
    Thin cucumber slices are added into a large clear glass bowl already filled with shredded white and red cabbage. The mixing bowl rests on a white marble countertop, and a cutting board with remaining cucumber slices is nearby. The refreshing green cucumber contrasts beautifully with the bold cabbage colors, enhancing the salad’s fresh and crunchy texture.
  • Chop the green onions and mix them with the cabbage and cucumber.
    Freshly chopped green onions are being added into a clear glass bowl that already contains shredded cabbage and cucumber slices. The green onion adds a sharp flavor and a vibrant green color to the salad. The bowl sits neatly on a white marble kitchen countertop, with a cutting board and a sharp knife nearby for prep work.
  • In a small bowl, whisk together sunflower oil, vinegar, and salt.
    A simple dressing made of sunflower oil, vinegar, and salt is being whisked in a small clear glass bowl. The bowl is placed on a pristine white marble surface, and measuring spoons are nearby. This dressing brings a perfect balance of tang and smoothness, ready to be poured over the crisp, colorful cabbage and cucumber salad.
  • Pour the dressing over the salad and toss everything together until well coated.
    The cabbage, cucumber, and green onion salad is being tossed with the sunflower oil, vinegar, and salt dressing inside a large clear glass mixing bowl. A pair of black salad tongs is being used for even mixing. The scene sits on a white marble countertop, and the vibrant colors blend together, making the salad look fresh and appetizing.
  • 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!
    The final cabbage cucumber salad, now fully marinated, sits in a glass mixing bowl ready to be served or refrigerated for later. The white marble countertop adds a fresh, clean backdrop. The salad appears even more vibrant after absorbing the dressing, making it look not only healthy and crunchy but also more flavorful with time.