This refreshing cucumber and cabbage salad is light yet satisfying, making it a great option for a simple dinner. It combines crisp vegetables with a creamy, tangy dressing that feels indulgent while staying balanced and nourishing.
Why You’ll Love This Recipe
This salad is quick to prepare, uses simple ingredients, and delivers plenty of crunch and flavor. It’s versatile enough to enjoy as a light dinner or as a side dish, and the creamy dressing pairs beautifully with the fresh vegetables. It’s also easy to customize based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups shredded green or Napa cabbage
1/2 medium cucumber, thinly sliced
1/2 red bell pepper, thinly sliced
2 green onions, chopped
2 tablespoons fresh dill or parsley, finely chopped (optional)
For the dressing:
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Place the shredded cabbage in a large mixing bowl.
Add the sliced cucumber, red bell pepper, green onions, and chopped herbs if using.
In a separate small bowl, whisk together the mayonnaise or Greek yogurt, olive oil, apple cider vinegar or lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the vegetables.
Toss gently until everything is evenly coated.
Taste and adjust seasoning if needed.
Serve immediately or let it chill for 10–15 minutes for extra flavor.
Servings and timing
Servings: 2 as a main dish or 4 as a side
Preparation time: 10 minutes
Resting time (optional): 10–15 minutes
Total time: about 15–20 minutes
Variations
You can swap mayonnaise for Greek yogurt to make it lighter and tangier. Add grated carrots for extra color and natural sweetness. For more protein, mix in cooked chickpeas or grilled chicken breast. A pinch of paprika or cumin can add a subtle warmth to the dressing.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. This salad is best enjoyed cold and does not require reheating. Stir gently before serving again, as the dressing may settle.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance and keep it refrigerated. The flavors will meld nicely, but the vegetables will remain crisp.
Is this salad suitable for dinner?
Yes, it’s light yet filling enough for a simple dinner, especially if you add a protein like chickpeas or grilled chicken.
Can I use a different type of cabbage?
Yes, both green cabbage and Napa cabbage work well, and even purple cabbage can be used for more color.
What can I use instead of Dijon mustard?
You can omit it or replace it with a small amount of yellow mustard for a milder taste.
Is Greek yogurt better than mayonnaise?
Greek yogurt makes the dressing lighter and higher in protein, while mayonnaise gives a richer flavor. Both work well.
Can I add other vegetables?
Yes, shredded carrots, radishes, or thinly sliced celery are great additions.
How long does it stay fresh?
It stays fresh for about one day in the refrigerator. After that, the vegetables may release water.
Can I make it dairy-free?
Yes, simply use mayonnaise instead of Greek yogurt and ensure it’s dairy-free.
Does this salad help with weight management?
It’s low in calories and high in vegetables, which can support a balanced eating plan when enjoyed regularly.
Can I serve this as a side dish?
Absolutely. It pairs well with grilled meats, rice dishes, or soups.
Conclusion
This creamy cucumber and cabbage salad is an easy, refreshing dish that fits perfectly into a light dinner routine. With its crisp vegetables and tangy dressing, it’s satisfying, adaptable, and simple enough to enjoy again and again.
A refreshing and creamy cucumber and cabbage salad that’s crisp, tangy, and satisfying. Perfect as a light dinner or versatile side, this quick salad combines fresh vegetables with a flavorful dressing that’s easy to customize.
Ingredients
2 cups shredded green or Napa cabbage
1/2 medium cucumber, thinly sliced
1/2 red bell pepper, thinly sliced
2 green onions, chopped
2 tablespoons fresh dill or parsley, finely chopped (optional)
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the shredded cabbage in a large mixing bowl.
Add the sliced cucumber, red bell pepper, green onions, and chopped herbs if using.
In a small bowl, whisk together the mayonnaise or Greek yogurt, olive oil, apple cider vinegar or lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the vegetables.
Toss gently until everything is evenly coated.
Taste and adjust seasoning if needed.
Serve immediately or let chill for 10–15 minutes for enhanced flavor.
Notes
Use Greek yogurt for a lighter, tangier dressing with added protein.
Add grated carrots or chickpeas for extra texture and nutrition.
Store leftovers in the fridge for up to 24 hours.
Best served cold; reheating not required.
Optional seasonings like paprika or cumin can add depth to the dressing.
