Description
A fresh cabbage cucumber salad made with shredded cabbage, crisp cucumber, green onions, and a light vinegar dressing inspired by Ukrainian-style salads.
Ingredients
Scale
- 1.5 lbs green cabbage, finely shredded
- 3/4 English cucumber, sliced
- 4 green onions, sliced
- 1/4 cup sunflower oil
- 2 tablespoons white distilled vinegar
- 1 teaspoon salt
- 2 tablespoons fresh dill, chopped
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
Instructions
- Shred the cabbage finely using a mandoline slicer or sharp knife.
- Cut the cucumber into quarters lengthwise and slice into thin triangle pieces.
- Combine cabbage, cucumber, and green onions in a large bowl.
- Whisk together sunflower oil, vinegar, salt, dill, sugar, black pepper, and garlic.
- Pour dressing over the vegetables.
- Toss well until evenly coated and serve or refrigerate up to 2 hours.
Notes
- Shred cabbage very thin for best texture.
- Fresh dill gives the best flavor.
- Best served the same day for maximum crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Ukrainian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg