Easy Cabbage Cucumber Salad Recipe (So Crunchy!)

This Cabbage Cucumber Salad is a light and refreshing slaw-like side option perfect for BBQs, picnics, meal prep, and more. It’s made with crunchy cabbage, crisp cucumbers, fresh dill, and a simple oil and vinegar dressing.

For the base of this salad, I started by gently massaging shredded cabbage with salt and sugar. This handy culinary hack softens the cabbage ever so slightly, bringing out its natural sweetness without making the dish soggy.

From there, I tossed in cucumber, carrot, and plenty of fresh dill, and then tied everything together with a drizzle of olive oil and a splash of tangy vinegar.

The result? A delicious, deeply refreshing experience in every bite.

This cabbage cucumber salad recipe is essentially a lighter, brighter twist on mayo-free coleslaw, so you can’t go wrong treating it just like one and serving it as a cold, crunchy side dish all summer long. So good!

Why You’ll Love This Recipe

Here’s why this cabbage-carrot-cucumber salad deserves a regular spot in your healthy summer salad rotation:

• Nutrient-dense. Cabbage is high in fiber and vitamin C, cucumbers are super hydrating, and carrots are packed with beta-carotene, fiber, and vitamin A.
• Simple dressing. Just oil and vinegar for this one.
• Prep ahead. It tastes even better once the flavors have had time to mingle. Perfect for picnics, potlucks, or weekday lunches.
• Versatile. This salad easily adapts to whatever you’ve got on hand—so many possibilities!

Ingredient Notes

Every ingredient in this cabbage and cucumber salad has a job to do—from crunch and color to flavor and freshness. Here’s everything you’ll need:

Here is a brief overview of the ingredients:

• Green cabbage – This crisp, crunchy vegetable holds up well to the dressing, but you can swap it in with Napa cabbage or red cabbage (or a mix!). Just know that red cabbage tends to bleed as it sits and may turn your salad a little pinkish.
• Sugar – Sugar helps mellow the cabbage, but you can leave it out or swap it with a drizzle of honey, maple syrup, or even a pinch of stevia if you’re avoiding added sugar.
• Salt – Massaging the cabbage with salt helps draw out moisture and kick-start the tenderizing process. I usually use sea salt, but kosher salt works just as well.
• Cucumbers – The juicy crunch fits right in with the cabbage. I prefer Persian or English cucumbers, as they’re seedless and don’t require peeling. If using regular cucumbers, it’s best to peel and deseed them first.
• Carrot – Adds subtle sweetness and another layer of crunch. I like to grate mine finely by hand, but a bag of matchstick carrots works just as well.
• Fresh dill – The clean, grassy notes lift the entire dish and help tie everything together, but don’t be afraid to toss in whatever fresh herbs you have on hand (such as parsley, cilantro, or chives).
• Olive oil – I drizzle extra-virgin olive oil over the veggies for moisture and its subtle peppery taste, but avocado oil or cold-pressed sunflower oil can work too in a pinch.
• White distilled vinegar – I love that classic, old-school deli-style tang, but you can also use apple cider vinegar, white wine vinegar, or rice vinegar here. Balsamic or red wine vinegar is a little too bold, in my opinion.

How to Make Cabbage Cucumber Salad

Here’s how I make this vibrant cabbage salad in just a few easy steps:

Step 1. Shred the cabbage.

Slice the cabbage head in half through the core, then cut each half in half. Cut out the core from each piece at an angle, then slice it as thinly as possible using a sharp knife or a mandoline slicer.

Step 2. Massage the cabbage.

Place the cabbage, sugar, and salt in a large bowl, then use your hands to massage the cabbage for 1 minute or until it starts releasing its juices and wilts slightly.

Step 3. Toss.

Add the cucumber, carrot, dill, white vinegar, and olive oil to the bowl, and gently toss everything together until well combined.

Step 4. Chill and serve.

Cover the bowl and refrigerate it for at least 30 minutes. This quick chill time allows the veggies to marinate gently before serving. Enjoy!

Variations

One of my favorite aspects of this cabbage salad recipe is its flexibility. Here are some tasty ways to jazz it up:

• Vegetable add-ins: For more crunch and complexity, try adding additional raw, crunchy veggies, such as thinly sliced red onion, bell peppers, radishes, jicama, kohlrabi, fennel, or shaved Brussels sprouts.
• Flavor boosters: Add a crushed garlic clove, a pinch of celery seeds, or even a spoonful of prepared horseradish for a bit more punch. A dash of lemon juice or Dijon mustard can also add a nice layer of complexity.
• Optional topping: Just before serving, sprinkle a handful of toasted sunflower seeds, pumpkin seeds, or chopped nuts for added crunch. Alternatively, try crumbled feta or goat cheese for a creamy, salty finish.

Serving Suggestions

I love serving this cabbage cucumber salad alongside classic cookout food and anything hot off the grill—think grilled chicken kebabs, burgers, sausages, or ribs.

It also pairs well with roasted salmon, baked rainbow trout, stuffed bell peppers, or any entree that could use a bright, tangy accompaniment.

You can also easily turn this into a light make-ahead meal by adding a little protein, such as drained chickpeas, shredded rotisserie chicken, canned tuna, flaked salmon, or even a chopped hard-boiled egg.

Got leftovers? Tuck them into wraps, sandwiches, or grain bowls as a slaw-style topping.

Storing

Storing: This is one of those salads that only improves with time, so don’t be afraid to make a big batch and keep it in an airtight container in the fridge for up to 3-4 days.

Note that the veggies may soften a little as they sit. In that case, simply stir in an extra handful of freshly shredded cabbage to revive it.

Freezing: Due to the high water content of the vegetables, this dish is not freezer-friendly.

FAQs

More Shredded Vegetable Salad Recipes

Once you start turning shredded veggies into salads, it’s hard to stop. Here are a few more that I think you’ll love:

• Red and Green Cabbage Salad
• Cabbage Salad Recipe
• Raw Carrot Salad Recipe
• French Carrot Salad
• Raw Beet Salad Recipe
• Raw Turnip Salad Recipe