Here's my go-to cabbage salad recipe. It consists of 3 main ingredients - cucumber, cabbage, and dill + salad dressing ingredients that almost everyone has on hand.
If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).
Ingredients
- Cabbage. Young Green cabbage with softer leaves works best for this recipe. Alternatively, Napa cabbage or iceberg lettuce can also be used.
- Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers. For pickling cucumbers, I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on.
- Dill. A staple ingredient in most Russian salads, stews, soups, and well, most of the dishes! A great alternative is to use green scallions, chives, or thinly diced or sliced white/brown onions. Parsley can also be used, however, reduce the amount to about half (instead ½ cup use about ¼ cup or less).
- Vinegar. My go-to is apple cider vinegar (6%). I am not a huge fan of white vinegar, but it really works well in here too, it adds a very nice zing to the salad.
Instructions
Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper. Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.
Cut the cucumbers into half-moon circles. Prepare dill and add to the bowl with sliced cabbage.
Drizzle with olive oil and vinegar.
Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more.
Perfect to be served with creamy dinners like salmon casserole and baked ziti.
Tips
- Add ons - Add more texture to the salad by experimenting with other flavors such as diced bell peppers (red are delicious!), corn (canned or thawed to room temp), thinly grated or julienned carrot, green peas, small diced or thin apple slices, red onion slices.
- Meal prep - best to be eaten in the first 24 hours but it's easily adaptable for meal prep. Slice the cucumber, shred the cabbage, cut the dill and keep separately in an airtight container for up to 1-2 days. (Ideally, you’ll want to place a moist paper towel on top of each ingredient before closing the storage container, it helps the greens to remain fresh.) When ready to serve, drizzle with olive oil, season and mix to combine. The salad is ready for serving.
How To Store Cabbage Salad
- Serve immediately at room temperature or leave in the fridge for 15-30 minutes to chill.
- Best consumed in the first 24 hours since it has been made. Keep in the fridge in an airtight container or glass bowl covered tightly with plastic wrap.
What To Serve With Cabbage Salad
I love to serve this salad with grilled meat or veggies. Here are some of my recommendations:
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More Cabbage Recipes
Recipe
Cabbage Salad Recipe
INGREDIENTS
- 1 lb young green cabbage, shredded
- 2-3 small (pickling) cucumber or ¾ of english cucumber, peeled, cut into half moon
- ½ cup fresh dill
- 1 ½ tablespoon olive oil
- 1 teaspoon salt or to taste
- ¼ black cracked pepper
- 1 tablespoon apple cider vinegar 6% or white cider vinegar 5%
INSTRUCTIONS
- Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper.
- Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.
- Cut the cucumbers into half moon circles. Prepare dill and add to the bowl with sliced cabbage.
- Drizzle with olive oil and vinegar. Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more.
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NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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Julia
My go to all-season salad recipe!