Description
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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of main recipe
- Calories: 180
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
