Cucumber Cabbage Slaw

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Cucumber Cabbage Slaw

Description

Cucumber Cabbage Slaw is a crisp, refreshing, and colorful side dish that combines crunchy cabbage, cool cucumbers, and a light, tangy dressing. This easy-to-make slaw is perfect for summer gatherings, barbecues, picnics, or as a healthy accompaniment to grilled meats, sandwiches, and seafood. Unlike traditional creamy coleslaw, this version features a lighter vinaigrette-style dressing that enhances the fresh flavors of the vegetables without overpowering them. The result is a vibrant salad that is both nutritious and delicious, offering plenty of texture and a satisfying crunch in every bite.

Ingredients

  • 4 cups green cabbage, finely shredded
  • 1 large cucumber, thinly sliced or julienned
  • 1 medium carrot, grated
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh parsley or cilantro, chopped

For the Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon celery seeds (optional)

Instructions

  1. In a large mixing bowl, combine the shredded cabbage, cucumber, grated carrot, red onion, and fresh herbs.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, salt, pepper, and celery seeds until well combined.
  3. Pour the dressing over the vegetable mixture.
  4. Toss thoroughly until all ingredients are evenly coated.
  5. Refrigerate for at least 15–20 minutes to allow the flavors to blend.
  6. Toss again before serving and adjust seasoning if needed.
  7. Serve chilled as a side dish or topping for sandwiches and tacos.

Prep Time: 15 minutes
Chill Time: 20 minutes
Total Time: 35 minutes

Servings

Serves 6 people.

Nutritional Information (Per Serving)

  • Calories: 95
  • Protein: 2g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 220mg

Benefits

  • Rich in fiber, supporting healthy digestion.
  • Cabbage provides vitamin C and antioxidants.
  • Cucumbers help with hydration due to their high water content.
  • Low in calories, making it a light and healthy side dish.
  • Contains heart-healthy fats from olive oil.

Notes

  • Green cabbage can be replaced with red cabbage for extra color.
  • Fresh dill is an excellent alternative to parsley or cilantro.
  • The slaw tastes even better after chilling for an hour.

Tips

  • Use a mandoline slicer for thin, uniform vegetable slices.
  • Pat cucumber slices dry if they release excess moisture.
  • Add sunflower seeds or sliced almonds for extra crunch.
  • For a spicy variation, add a pinch of red pepper flakes.

Q&A

Q: Can I make this slaw ahead of time?
A: Yes. It can be prepared up to 24 hours in advance and stored in the refrigerator.

Q: How long does it stay fresh?
A: It remains fresh in an airtight container in the refrigerator for up to 3 days.

Q: Can I make it vegan?
A: Yes. Replace the honey with maple syrup or agave nectar.

Q: What dishes pair well with this slaw?
A: It pairs wonderfully with grilled chicken, fish, burgers, pulled pork, tacos, or barbecue dishes.

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