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    The Yummy Bowl » Recipes » Vegetarian

    Cabbage and Cucumber Salad With Dill

    Jun 9, 2021 · Modified: Jan 17, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · 1 Comment

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    Cabbage and Cucumber Salad pinterest sharing image

    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 is 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.

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

    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. 

    Tips

    • 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. The 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:

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

    • Pork Tenderloin
      Easy Pork Tenderloin With Berry Sauce | Lingonberry Sauce
    • Chicken smothered in a rich and creamy cheddar sauce with parsley is a truly heartwarming , so cozy and a perfect dinner meal. Very quick and easy dinner recipe idea to make from scratch which only takes you 30 minutes to make.- The Yummy Bowl
      Creamy Chicken Cheddar Cheese Sauce
    • barbecue pork ribs in hand
      Barbecue Slow Cooker Ribs
    • Pan Seared Pork Chop in a plate with mashed potatoes and tomato onion lettuce salad
      Pan Seared Pork Chops With Herbs

    ALL DINNER recipes.

    Instructions

    Need a different visual? This recipe is also available as as story!

    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. 

    FAQ

    How do you keep salad fresh in the fridge?

    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.

    What is the easiest way to shred cabbage?

    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.

    Thank you for reading,

    Love,

    Julia

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    Flat lay shot of Cabbage and Cucumber salad with dill in a white bowl

    Cabbage and Cucumber Salad With Dill

    Easy and budget-friendly cabbage and cucumber salad with dill are ready in minutes and perfect for hot summer days. Serve at BBQ with grilled meats, poultry, fish, and other main courses.
    5 from 5 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Salad, Side Dish
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 side portions
    Calories: 58kcal

    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%

    INSTRUCTIONS

    • 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. 
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    Nutrition Facts
    Cabbage and Cucumber Salad With Dill
    Amount Per Serving
    Calories 58
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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    Comments

    1. Julia

      June 09, 2021 at 8:41 pm

      5 stars
      My go to all-season salad recipe!

      Reply

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    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

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