Can I make Green Cabbage Cucumber Salad ahead of time?

Yes! It stays fresh in the refrigerator for 2–3 days. Store it in an airtight container and give it a good toss before serving.

Can I use a different type of vinegar?

Absolutely. While distilled white vinegar keeps it classic and clean-tasting, you can use rice vinegar or apple cider vinegar for a slightly different flavor.

What if I don’t have fresh dill?

Fresh dill gives the best flavor, but in a pinch, you can use dried dill. Start with 1 teaspoon and adjust to taste.

Is this like coleslaw?

It’s similar in texture but lighter. Traditional coleslaw usually has a creamy dressing, while this Green Cabbage Cucumber Salad uses a simple oil and vinegar dressing—so it feels fresher and less heavy.

Can I reduce the oil?

You can adjust the oil to fit your preference. Some readers reduce it for lighter meal plans and still love the results. Just keep the balance of oil to vinegar so the salad isn’t overly sharp.

Green Cabbage Cucumber Salad: 15-Minute Fresh Delight

Name: Green Cabbage Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 medium green cabbage (about 2 lbs), thinly shredded; 3 medium cucumbers (or 1 English cucumber), sliced; 4–5 green onions, finely chopped; 2 tablespoons fresh dill, chopped; 6 tablespoons sunflower oil; 4 tablespoons distilled white vinegar; 1 teaspoon fine salt (or to taste); ¼ teaspoon ground black pepper (or to taste)

Description

Green Cabbage Cucumber Salad is a fresh, crisp, and refreshing side dish made with shredded green cabbage, crunchy cucumbers, green onions, and dill tossed in a simple sunflower oil and vinegar dressing. Ready in just 15 minutes, it’s perfect for potlucks, barbecues, and easy weeknight dinners.

Ingredients

Scale

Salad

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

Dressing

6 tablespoons sunflower oil
4 tablespoons distilled white vinegar
1 teaspoon fine salt (or to taste)
¼ teaspoon ground black pepper (or to taste)

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Instructions

In a small measuring cup, whisk together sunflower oil, distilled white vinegar, salt, and black pepper. Stir until the salt begins to dissolve. Set aside.
Wash and thoroughly dry all vegetables.
Remove any soft outer leaves from the cabbage. Thinly shred using a sharp knife or mandolin. Transfer to a large mixing bowl.
Slice cucumbers thinly and add to the bowl.
Add chopped green onions and fresh dill.
Pour the dressing over the salad and toss well until evenly coated.
Serve immediately for maximum crunch, or refrigerate for 1–2 hours to allow flavors to blend and cabbage to soften slightly.

Notes

For extra tang, add 1 additional tablespoon of vinegar.

Olive oil or avocado oil can be substituted for sunflower oil.

Salad stays fresh in the refrigerator for 2–3 days in an airtight container.

Toss again before serving if liquid settles at the bottom.

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

Nutrition

Serving Size: 1 cup (approximate)
Calories: 145
Sugar: 5g
Sodium: 395mg
Fat: 12g
Saturated Fat: 1.2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg