Cabbage cucumber salad with onion, olive oil, vinegar, lemon juice, salt and pepper
This Cabbage Cucumber Salad features crisp cabbage and crunchy cucumber dressed in a tangy mixture of olive oil, vinegar, and lemon juice. It’s a refreshing and healthy side dish that’s quick to prepare and full of flavor.
Cook time 0 min
Prep time 10 min
Ingredients:
4 cups cabbage2 cups cucumber
4 tbsp onion
1 tbsp olive oil
4 tbsp vinegar
2 tbsp lemon juice
1 dash salt
1 dash black pepper
This Cabbage Cucumber Salad is a refreshing and healthy option that's perfect for a light lunch or as a side dish. Made with crisp cabbage, crunchy cucumber, and a tangy dressing of olive oil, vinegar, and lemon juice, this salad is packed with flavor and nutrition.
Instructions:
- Finely shred the cabbage using a sharp knife or a mandoline slicer. Measure out 4 cups and place in a large mixing bowl.
- Thinly slice the cucumber. Measure out 2 cups and add to the bowl with the cabbage.
- Finely chop the onion. Measure out 4 tablespoons and add to the bowl with the cabbage and cucumber.
- In a small bowl, combine 1 tablespoon of olive oil, 4 tablespoons of vinegar, and 2 tablespoons of lemon juice. Whisk together until well combined.
- Pour the dressing over the mixed vegetables.
- Add a dash of salt and a dash of black pepper to taste.
- Gently toss all the ingredients together until the cabbage, cucumber, and onion are evenly coated with the dressing.
5. Chill (Optional):
- For a more refreshing salad, cover the bowl and refrigerate for about 30 minutes to allow the flavors to meld together.
- Give the salad a final toss before serving.
- Transfer to a serving dish or serve directly from the mixing bowl.
Enjoy this simple yet delightful Cabbage Cucumber Salad as a fresh addition to any meal. It's quick to prepare and packs a punch with its zesty dressing, ensuring a bright, crunchy bite with every forkful.
Cabbage cucumber salad with onion, olive oil, vinegar, lemon juice, salt and pepper FAQ:
The salad can be stored in the refrigerator for up to 3 days. It's best to keep it in an airtight container to maintain freshness.
Yes, you can substitute the vinegar with lemon juice or another type of vinegar. You can also swap the olive oil for another oil, like avocado or sunflower oil.
Apple cider vinegar or white vinegar are commonly used in salads for their tangy flavor. You can choose based on your taste preference.
To reduce sodium, simply omit the added salt or replace it with a salt substitute. Adjust the vinegar and lemon juice to taste for flavor.
To make the salad more filling, consider adding protein sources like chickpeas, grilled chicken, or nuts. You can also mix in some quinoa or whole grains.
Cooking Tips:
- For extra crunch and a vibrant color contrast, consider adding some shredded carrots.
- Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld together.
- Adjust the quantities of salt and pepper to taste, and feel free to add more lemon juice or vinegar if you prefer a tangier flavor.
- Use a mandoline slicer for uniformly thin slices of cabbage and cucumber.
- For added protein, toss in some chickpeas or grilled chicken strips.
Nutrition Facts
4 ServingsCalories 40kcal
Protein 1.59g
Carbohydrates 8g
Fiber 2.70g
Sugar 4.49g
Fat 3.55g
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