Description
This Crisp Cabbage Cucumber Salad is a refreshing and crunchy side dish featuring shredded young green cabbage, fresh pickling cucumbers, and aromatic dill. Tossed with olive oil, apple cider vinegar, and a touch of seasoning, it’s a light and healthy salad perfect for a quick snack or complementing any meal.
Ingredients
Scale
Vegetables
- 1 lb young green cabbage, shredded
- 2-3 small pickling cucumbers, peeled and cut into half moons
- ½ cup fresh dill, chopped
Dressings and Seasonings
- 1 ½ tablespoon olive oil
- 1 teaspoon salt, or to taste
- ¼ teaspoon black cracked pepper
- 1 tablespoon apple cider vinegar (or white cider vinegar)
Instructions
- Slice the cabbage: Use a large, sharp knife to thinly slice the young green cabbage. Transfer the shredded cabbage to a large mixing bowl and season it with salt and black cracked pepper.
- Massage the cabbage: With clean hands, gently massage the salted cabbage to soften the leaves and release natural flavors, improving the texture and taste of the salad.
- Prepare the cucumbers and dill: Peel the pickling cucumbers and slice them into half-moon shapes. Add these cucumber slices and the chopped fresh dill into the bowl with the cabbage.
- Add dressing: Drizzle olive oil and apple cider vinegar over the cabbage, cucumber, and dill mixture. Toss everything together thoroughly to evenly coat the ingredients with the dressing.
- Chill and serve: Place the salad in the refrigerator and allow it to chill for 15 to 30 minutes. This helps the flavors meld beautifully and provides a refreshing cold crunch when served.
Notes
- You can substitute white cider vinegar if apple cider vinegar is unavailable.
- Adjust the salt according to your taste preferences.
- For extra flavor, add a teaspoon of honey or a pinch of sugar to balance the acidity.
- This salad is best eaten fresh but can be stored in the fridge for up to 2 days.
- Using young green cabbage keeps the salad tender and crisp.
