Green Cabbage Cucumber Salad
A refreshing Green Cabbage Cucumber Salad, perfect for summer meals.
Equipment
- mandolin slicer
- Sharp Knife
- measuring cup
Ingredients
Salad Ingredients
- 2 lbs green cabbage shredded
- 3 medium cucumbers or 1 English cucumber
- 4-5 green onions
- 2 tablespoons fresh dill chopped
Dressing Ingredients
- 6 tablespoons sunflower oil
- 4 tablespoons distilled white vinegar
- 1 teaspoon fine salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
Preparation
- In a small measuring cup, combine and stir sunflower oil, distilled white vinegar, fine salt and pepper. Set aside for salt to dissolve.
- Wash all vegetables & paper towel pat dry.
- Discard soft outer leaves of cabbage and thinly slice onto a mandolin slicer or using a sharp knife. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
- Thinly slice halved cucumbers.
- Finely chop green onions and fresh dill.
- Drizzle salad dressing over the salad and toss well to combine.
- Serve right away or refrigerate for couple hours for cabbage to soften before serving. Cabbage cucumber salad will stay nice and fresh for 2-3 days in refrigerator.
Notes
You can use a knife but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with safety gloves.
Nutrition
Serving: 1salad servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 10mgIron: 5mg
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