Ingredients
– 1 medium green cabbage (about 2 lbs, shredded)
– 3 medium cucumbers or 1 English cucumber
– 4-5 green onions
– 1 bunch fresh dill (about 2 tablespoons chopped)
– 6 tablespoons sunflower oil or grapeseed oil
– 4 tablespoons distilled white vinegar or white wine vinegar
– 1 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper (adjust to taste)
Instructions
1-Make dressing: In a small measuring cup, whisk together sunflower oil or grapeseed oil, distilled white vinegar or white wine vinegar, salt, and black pepper. Set it aside so the salt can dissolve fully.
2-Prep vegetables: Wash and dry all vegetables carefully. Remove the outer leaves from the cabbage, discard the core, and thinly slice it. Slice the cucumbers into thin rounds, and finely chop the green onions and dill.
3-Combine: Put the shredded cabbage, sliced cucumbers, green onions, and dill into a large bowl. Drizzle the dressing over the top and toss everything thoroughly to coat evenly.
4-Serve: Dig in right away for a crisp bite, or chill it for 2 hours to let the cabbage soften and flavors blend. For leftovers, keep them in the fridge for 2-3 days and adjust seasoning as needed. Remember, this salad doesn’t freeze well.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 For best texture and flavor, prepare ahead to allow cabbage to soften and flavors to meld.
🔪 Use a mandolin slicer for even, thin slices; wear safety gloves to protect fingers.
🌱 Choose fresh cabbage with bright green leaves; avoid limp or wilted leaves for optimal crunch.
- Prep Time: 15 minutes
- Chilling Time: 2 hours (optional)
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup