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Top-down view of a fresh Mediterranean cabbage cucumber salad in a white bowl.

Cucumber and Cabbage Salad

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Prep Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 4 cups Green Cabbage shredded
  • 2 English Cucumbers halved and sliced
  • 1/4 Red Onion thinly sliced
  • 1/4 cup Fresh Dill chopped
  • 1/4 cup Fresh Parsley chopped
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Method
 

  1. Prep: Shred the cabbage and slice the cucumbers and onions. Place them in a large bowl with the herbs.
  2. Whisk: In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper.
  3. Toss: Pour the dressing over the vegetables and toss until well coated.
  4. Rest: Let the salad sit for 10 minutes at room temperature or in the fridge before serving to allow flavors to meld.

Notes

  • The Crunch Factor: Use English or Persian cucumbers; they have thinner skins and fewer seeds, preventing the salad from becoming watery.
     
  • Cabbage Prep: Slice the cabbage as thinly as possible (a mandoline works wonders) to allow the dressing to penetrate the fibers quickly.
  • Salt & Drain: If prepping more than 2 hours in advance, salt the shredded cabbage for 10 minutes and squeeze out excess moisture before adding other ingredients to keep it crisp.
  • Vinegar Swap: While Apple Cider Vinegar is recommended for its probiotic benefits, Red Wine Vinegar or Champagne Vinegar are excellent Mediterranean substitutes.
  • Make it a Meal: Top with grilled shrimp, chickpeas, or a sliced hard-boiled egg to increase the protein content for a light, complete lunch.
  • Storage: Best enjoyed within 24 hours. If storing longer, keep the dressing in a separate jar and toss just before serving.