There’s something incredibly soothing about crunching into a fresh salad, especially when the days seem to blur into each other and the world outside feels like a whirlwind. This cabbage and cucumber salad—oh, it’s a burst of crispness and coolness, almost like a mini-vacation on your plate. Once, during a chaotic week filled with unexpected surprises (like my cat deciding the laundry basket was his new bed), this salad became my calming ritual, a delightful pause that made everything feel just a bit more manageable.
Steps
- In a small measuring cup, mix together sunflower oil, distilled white vinegar, salt, and pepper. Let it sit for a moment to allow the salt to dissolve fully.
- Thoroughly wash all vegetables, then pat them dry using a paper towel.
- Remove the outer leaves of the cabbage if they are soft. Thinly slice the cabbage using a mandolin slicer or a sharp knife, and discard the core. Place the shredded cabbage in a large mixing bowl.
- Slice the cucumbers thinly, using a mandolin slicer for quick results.
- Finely chop the green onions and fresh dill to enhance their flavors.
- Pour the prepared dressing over the salad ingredients and toss everything well to ensure it’s evenly coated.
- You can serve the salad immediately or let it refrigerate for a few hours to allow the cabbage to soften and the flavors to blend. This salad remains fresh and tasty for 2-3 days when stored in the refrigerator.
Ingredients
- 1 medium green cabbage (approximately 2 lbs), shredded
- 3 medium cucumbers, or 1 large English cucumber
- 4-5 green onions
- 1 bunch fresh dill, roughly 2 tablespoons when chopped
- Sunflower oil (amount according to taste)
- Distilled white vinegar (amount according to taste)
- Fine salt (to taste)
- Black pepper (to taste)
FAQ
- How should I store Green Cabbage Cucumber Salad?
- The salad should be kept in the refrigerator, covered with plastic wrap, and will remain fresh for 2-3 days. Remember to taste and adjust salt and pepper before serving leftovers as flavors can change during storage.
- Can I make the salad ahead of time?
- Yes, you can prepare the salad a day in advance. It actually tastes better as the flavors meld in the refrigerator, and the cabbage softens slightly.
- What can I substitute for sunflower oil in the recipe?
- If you don’t have sunflower oil, grapeseed oil is a good alternative that works well in this salad.
- What dishes pair well with Cabbage Cucumber Salad?
- This versatile salad complements many dishes. It’s great as a side for pork ribs, chicken drumsticks, or even as a topper for a pulled chicken sandwich.
- How do I choose the right cabbage for the salad?
- Look for a green cabbage with tight, crisp, and undamaged leaves. These characteristics indicate a fresh cabbage, which is easier to slice and results in a better texture for the salad.
Tips
- Prepare the salad a few hours in advance to allow the cabbage to soften and the flavors to meld together for a more cohesive taste.
- Use a mandolin slicer for quick and uniform shredding of the cabbage, but ensure you wear safety gloves to protect your hands.
- Opt for fresh, tight, and undamaged green cabbage leaves to ensure a crisp texture and ease of slicing.
- Adjust salt, pepper, and vinegar levels after refrigeration to ensure the salad is seasoned to your taste, as the flavors can change over time.
Equipment
- Mandolin slicer
- Safety gloves (for use with the mandolin slicer)
