Easy and budget-friendly cabbage and cucumber salad with dill is ready in minutes and perfect for hot summer days. Serve at BBQ with grilled meats, poultry, fish and other tasty main courses.
Here’s my go-to busy-weekday-dinner salad recipe. It consists of 3 main ingredients – cucumber, cabbage, and dill + salad dressing ingredients that almost everyone has on hand. A bit of vinegar adds a nice zing to the salad and makes it the best refreshing salad for hot summer days.
It it bulky, and can be made in just under 10 minutes. After all, who wants to spend their precious time cooking in the kitchen while it is so beautiful weather outside?
If you like super easy AND budget-friendly salad recipes like this, make sure to head over to my Salad Section and try the popular Marinated Cucumber and Tomato Salad, or one of the berry Summer Salads with Strawberries or simply type the word ”salad” into the search bar.
- 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.
- Add ons – Add more texture to the salad by experimenting with other flavors such as diced bell peppers (red are delicious!), corn (canned or thawed to room temp), thinly grated or julienned carrot, green peas, small diced or thin apple slices, red onion slices.
- Meal prep – 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 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. Salad is ready for serving.
Serving suggestions and Storing
Serve immediately at room temperature or leave in the fridge for 15-30 minutes to chill.
Best consumed in the first 24 hours since it has been made. Keep in the fridge in an airtight container or glass bowl covered tightly with plastic wrap.
The cabbage and cucumber salad with dill is very simple and fast to make so it can be used for most of the dishes. We make it for our BBQ nights, a simple lunch salad with some cooked chicken strips (sometimes as a wholesome salad), to go as a side for rice skillet dishes, and many more. Here are few suggestions for the main course:
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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.
For this salad, it is best to consume it in the first 24 hours.
if you need to make it in advance or have leftovers then place it in the airtight container, drape a damp paper towel or two over the top so moisture doesn’t settle on the leaves while your salad sits in the fridge. Cover the whole thing with a lid or a really tight seal of plastic wrap.
Usually, cabbage has a thick large root, which needs to be cut out diagonally. With young green cabbage, it’s easier as it is softer and has a smaller (and flatter in the bottom) root part. Depending on size of the cabbage, if smaller, cut in 2 or 3 pieces and start thinly cutting each piece with a larger chef knife. When using large cabbage head, cut in half and then into triangles first and then start shredding.
For even faster option – use a box grater with large holes or mandoline.
I hope you’ll enjoy this easy cabbage and cucumber salad with dill, and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
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Cabbage and Cucumber Salad With Dill
- 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 tbsp olive oil
- 1 tsp salt or to taste
- ¼ black cracked pepper
- 1 tbsp apple cider vinegar 6% or white cider vinegar 5%
- 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.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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