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.
- 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%
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.