Crisp cabbage and cucumber salad with onion
This Crisp Cabbage and Cucumber Salad features a refreshing blend of crunchy cabbage and cool cucumbers, dressed with a zesty mixture of olive oil, vinegar, and lemon juice. It’s a simple, nutritious dish, perfect as a side or snack.
Cook time 0 min
Prep time 10 min
Ingredients:
4 cups cabbage4 cucumbers
4 tbsp onion
3 tsp olive oil
9 tsp vinegar
3 tsp lemon juice
0.06 dash salt
0.06 dash black pepper
Welcome to a fresh and vibrant recipe for Crisp Cabbage and Cucumber Salad. This light and zesty salad combines the crunch of cabbage with the coolness of cucumbers, enhanced by a tangy dressing of olive oil, vinegar, and lemon juice. Perfect as a side dish or a refreshing snack, this salad is as nutritious as it is delicious. Let's dive into how to prepare it!
Instructions:
- Cabbage: Rinse thoroughly and pat dry. Finely shred the cabbage using a knife or a mandolin slicer. Place the shredded cabbage into a large mixing bowl.
- Cucumbers: Rinse and partially peel the cucumbers, leaving alternating strips of skin for texture. Thinly slice the cucumbers and add them to the bowl with the cabbage.
- Onion: Finely chop the onion. Add the chopped onion to the bowl with the other vegetables.
- In a small bowl, combine the olive oil, vinegar, lemon juice, a small pinch of salt, and a small pinch of black pepper.
- Whisk the ingredients together until the dressing is well mixed.
- Pour the dressing over the bowl of vegetables. Use salad tongs or two large spoons to gently toss the salad, ensuring that the dressing is evenly distributed throughout.
- Transfer the salad to a serving dish or individual plates.
- Enjoy immediately, or for a more enhanced flavor, cover and let it sit in the fridge for about 15-20 minutes before serving.
There you have it, a simple yet delightful Crisp Cabbage and Cucumber Salad. The blend of fresh vegetables with the tangy dressing creates a perfect balance of flavors and textures. This salad is not only quick to assemble but also a healthy addition to any meal. Enjoy your fresh creation!
Crisp cabbage and cucumber salad with onion FAQ:
This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. If stored, the vegetables may become slightly wilted but should still be safe to eat.
Yes, you can substitute the cabbage with other greens like kale or romaine, and use red onion instead of regular onion for a different flavor. You can also replace vinegar with lemon juice if desired.
For the best texture, finely shred the cabbage using a knife or a mandolin slicer. This ensures the cabbage remains crisp and mixes well with the other ingredients.
Taste the salad before serving. It should have a balanced flavor with a hint of tang from the vinegar and lemon juice. Adjust salt and pepper to your preference.
Yes, you can prepare the salad and dress it, but it’s recommended to do so only a few hours ahead of serving to maintain freshness. If making more than a few hours in advance, keep the dressing separate until ready to serve.
Cooking Tips:
- Make sure to thinly slice the cabbage and cucumbers for a more delicate texture.
- For extra flavor, allow the salad to marinate in the refrigerator for 15-20 minutes before serving.
- Feel free to add other fresh veggies like bell peppers or radishes for added crunch and color.
- Adjust the seasoning according to your taste; you might want a bit more salt or pepper.
- If you prefer a stronger onion flavor, increase the amount of onion used.
Nutrition Facts
4 ServingsCalories 77kcal
Protein 3.19g
Carbohydrates 18g
Fiber 3.93g
Sugar 9g
Fat 3.81g
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