10-Minute Crunchy Cabbage Cucumber Salad
This cabbage cucumber salad is the side dish I reach for when I want something crisp and refreshing with almost no effort.
Toss it together in 10 minutes while the rest of dinner comes together. The lemon dressing keeps it light, but the cabbage and cucumber stay crunchy for hours.
Why This Salad Just Works
The dressing is three things: lemon, olive oil, and a handful of dill. There is no sugar or mayo to weigh it down.
Cabbage gives a sturdy crunch that holds up even after it’s dressed, and cucumber rounds out every bite with a cool, clean finish.
Ingredients
- 1/2 small green cabbage, about 1 lb: thinly sliced or shredded on a mandoline
- 1 English cucumber: halved lengthwise and sliced into thin half-moons
- 3 tbsp olive oil: use a good everyday oil, not a grassy one
- 2 tbsp fresh lemon juice: from about half a juicy lemon
- 1/4 cup chopped fresh dill: loosely packed, or more to taste
- 1/2 tsp fine sea salt: plus a little more to finish
- 1/4 tsp black pepper: a few good grinds
Variations / Substitutions
- Swap green cabbage for red: the color pops, and it tastes just as crunchy
- Use rice vinegar instead of lemon: it’s milder and a little sweeter; add a pinch of sugar if you’d like
- Add a handful of radishes: slice them thin and toss in for extra peppery crunch
- Make it creamy: whisk 2 tbsp plain yogurt into the dressing for a soft, tangy coat
- Skip the dill: flat-leaf parsley or a little fresh mint works well
If you like this salad, try my Simple Cucumber Tomato Salad next.
How to Make 10-Minute Crunchy Cabbage Cucumber Salad
Step 1: Whisk the Dressing
In a large bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Whisk for about 30 seconds until it comes together into a pale, cloudy emulsion. Stir in the 1/4 cup chopped dill.
The dressing will look thin on its own, but it will coat the vegetables evenly without pooling.
Step 2: Slice the Vegetables
Halve the cabbage through the core, cut out the core, then slice the cabbage as thinly as you can. Do the same with the cucumber after slicing it in half lengthwise. You want thin ribbons and half-moons that will soak up the dressing.
If a mandoline feels handy, use it here for consistent shreds. The thin slices are what make the salad feel light rather than heavy.
Step 3: Toss and Serve
Add the shredded cabbage and cucumber slices to the bowl with the dressing. Toss with your hands or two large spoons until every piece is coated, then taste and add a little more salt or a squeeze of lemon if it needs it.
Serve right away while the salad is at its crunchiest. It will still hold its texture well after an hour on the table, but that first toss is the freshest moment.
A Few Tips for the Best Salad
- Use a really fresh lemon. A dull, dry lemon will give you barely enough juice and no brightness.
- Shred the cabbage on a cutting board with a sharp chef’s knife if you don’t have a mandoline. The goal is pieces as thin as coleslaw.
- If you want to prep ahead, keep the dressing separate and toss just before serving. The vegetables will stay crisp in the fridge overnight.
- Letting the dressed salad sit for 10 minutes before serving deepens the flavor slightly, but don’t let it go much longer if you want maximum crunch.
Storing Leftovers
- Refrigerate: Pack any leftovers in an airtight container and pop them in the fridge for up to 2 days. The salad will soften a little but remain pleasantly crunchy.
What Goes Well With Cabbage Cucumber Salad
This salad pairs with almost anything off the grill. I like it next to simple grilled chicken thighs where the tart lemon cuts the char.
It’s also a natural with fish tacos; the cool crunch balances spicy, chipotle-heavy fillings. Try it alongside a warm bowl of lentil soup or a slice of quiche for a light lunch.
Frequently Asked Questions
Can I make this salad with regular cucumbers?
Yes. I’d peel them and scoop out the seeds so they don’t water down the salad.
Do I need to salt the cucumber beforehand?
No. English cucumbers are low in moisture, so they hold their shape without releasing a puddle.
Can I use bottled lemon juice?
You can, but it lacks the bright, fresh flavor that makes this salad shine. Fresh lemon really does all the lifting here.
How do I keep leftovers from getting soggy?
The cabbage is sturdy enough that it rarely gets soggy, but storing the dressing separately and tossing just what you’ll eat keeps every bite crisp.
10-Minute Crunchy Cabbage Cucumber Salad Recipe
Ingredients
Method
- Whisk the olive oil, lemon juice, salt, pepper, and dill in a large bowl until emulsified.
- Thinly slice the cabbage and cucumber.
- Add the vegetables to the dressing and toss well. Taste, adjust salt or lemon, and serve.
