Here's my go-to cabbage salad recipe. It consists of 3 main ingredients - cucumber, cabbage, and dill + salad dressing ingredients that almost everyone has on hand.

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Cabbage Cucumber Salad

If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).

Cabbage Cucumber Salad Ingredients

Cabbage. Young Green cabbage with softer leaves works best for this recipe. Alternatively, Napa cabbage or iceberg lettuce can also be used.
Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers. For pickling cucumbers, I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on.
Dill. A staple ingredient in most Russian salads, stews, soups, and well, most of the dishes! A great alternative is to use green scallions, chives, or thinly diced or sliced white/brown onions. Parsley can also be used, however, reduce the amount to about half (instead ½ cup use about ¼ cup or less).
Vinegar. My go-to is apple cider vinegar (6%). I am not a huge fan of white vinegar, but it really works well in here too, it adds a very nice zing to the salad.

How To Make Cabbage Cucumber Salad

Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper.

Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.

Cut the cucumbers into half-moon circles. Prepare dill and add to the bowl with sliced cabbage.

Drizzle with olive oil and vinegar.

Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more.

Perfect to be served with creamy dinners like salmon casserole and baked ziti.

Meal Prep Tips

This salad is best to be eaten in the first 24 hours but it's easily adaptable for meal prep.

Slice the cucumber, shred the cabbage, cut the dill, and keep it separately in an airtight container for up to 1-2 days.

(Ideally, you'll want to place a moist paper towel on top of each ingredient before closing the storage container, it helps the greens to remain fresh.)

When ready to serve, drizzle with olive oil, season and mix to combine. The salad is ready for serving.

How To Store Cabbage Salad

Serve immediately at room temperature or leave in the fridge for 15-30 minutes to chill.
It is best consumed within the first 24 hours of being made. Store in the fridge in an airtight container or glass bowl covered tightly with plastic wrap.

What To Serve With Cabbage Salad

I love to serve this salad with grilled meat or veggies. Here are some of my recommendations:

ALL DINNER recipes.

Before You Head Out

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Recipe Card

shredded cabbage and cucumber salad bowl.

Julia

Cabbage Cucumber Salad (With Super Simple Dressing)

5 from 7 votes

Easy and budget-friendly cabbage salad with cucumber and dill is ready in minutes and perfect for hot summer days. Serve at BBQ with grilled meats, poultry, fish, and other main courses.

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Prep Time 10

Total Time 10

Servings: 6 side portions

Course: Salad, Side Dish

Cuisine: Russian

Calories: 58

Ingredients Method Nutrition Video

Ingredients

1 lb young green cabbage shredded
2-3 small (pickling) cucumber or ¾ of english cucumber peeled, cut into half moon
½ cup fresh dill
1 ½ tablespoon olive oil
1 teaspoon salt or to taste
¼ black cracked pepper
1 tablespoon apple cider vinegar 6% or white cider vinegar 5%

Method

Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper.
Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.
Cut the cucumbers into half moon circles. Prepare dill and add to the bowl with sliced cabbage.
Drizzle with olive oil and vinegar. Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more.