Cabbage and Cucumber Salad

This Cabbage and Cucumber Salad is very easy to make and sure is healthy. It’s crispy, creamy, refreshing and savory. The crunchy texture and scrumptious flavor pairs nicely with practically any softer and milder dish, such as mashed potatoes or pasta. It’s perfect when you need to whip up a quick dinner and happens to be of my family’s favorite salads.

Cabbage is not usually a go-to veggie on most people’s preferred daily menu. There’s just not very many light-prep ways to eat it and may even be a little bit dull on its own. However, its rare appearance becomes a positive thing because when it does come to the table, it’s a fresh and like-new appearance. A welcome uncommon side dish that is sure to end up on many plates.

On the flip side, when it comes to special occasions such a wedding, you will easily spot it on wedding reception tables as one of the main salads. For good reason; it’s quick, made with simple ingredients, but full of creamy flavor.

It’s a fast favorite

… at weddings because the freshness of this salad nicely evens out nicely with the richly flavored meat dishes that are so common and loved at weddings as. This cabbage and cucumber salad is a hit at practically any occasion and is even one of my kids’ favorites when served rarely. I hope a favorite of ours becomes one of yours!

Cabbage and Cucumber Salad Ingredients

• Cucumbers
• Small Cabbage head
• Homemade Mayonnaise
• Greek Yogurt
• Sea Salt
• Fresh Ground Black Pepper

Cabbage and Cucumber Salad Instructions

Rinse and slice cucumbers.

Rinse and shred one whole head of cabbage.

Transfer shredded cabbage and sliced cucumbers into a large glass bowl. Add greek yogurt, mayonnaise, salt, and pepper.

Mix together gently until well combined. During mixing, don’t pound on the veggies or they will release juice and the salad will turn out watery. But rather, mix the veggies in a folding manner from bottom to top with a spoon.

To do this, insert the spoon along the side of the bowl to the bottom. Then lift a spoonful of veggies upwards while gently shaking off the shredded veggies from the spoon in a side to side manner, allowing the salad to fall back into the bowl. Repeat this until the salad is well mixed.

One of the best things about this salad is that it may be chopped ahead of time (as far as 12 hours before serving), but do not mix in the dressing until serving time. Add dressing right before serving to avoid vegetable watering. If you like the salad to be as crunchy as possible, serve it immediately after mixing in the dressing.

If you make this Cabbage and Cucumber Salad, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Enjoy with your favorite prepared meal for dinner.

5 from 3 votes

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Cabbage and Cucumber Salad

Prep Time

15 mins

Total Time

15 mins

 

This Cabbage and Cucumber Salad is very easy to make and sure is healthy. It's crispy, creamy, refreshing and savory. The crunchy texture and scrumptious flavor pairs nicely with practically any softer and milder dish, such as mashed potatoes or pasta.

Keyword: cabbage and cucumber salad, easy salad recipe, family favorite salad

Servings: 10

Author: Valya of Valya’s Taste of Home

Ingredients

• 4 – 6 – garden cucumbers (or one long English cucumber)
• 1 – small cabbage head
• ¼ tsp- black ground pepper
• 1 tsp – sea salt (or to taste)
• ¼ cup – Homemade mayonnaise
• ¼ cup – Greek yogurt

Instructions

1. Rinse and slice cucumbers.
2. Rinse and shred one whole head of cabbage.
3. Transfer shredded cabbage and sliced cucumbers into a large glass bowl. Add Greek yogurt, mayonnaise, salt, and pepper.
4. Mix together gently until well combined. During mixing, don’t pound on the veggies or they will release juice and the salad will turn out watery. But rather, mix the veggies in a folding manner from bottom to top with a spoon.
5. To do this, insert the spoon along the side of the bowl to the bottom. Then lift a spoonful of veggies upwards while gently shaking off the shredded veggies from the spoon in a side to side manner, allowing the salad to fall back into the bowl. Repeat this until the salad is well mixed.
6. One of the best things about this salad is that it may be chopped ahead of time (as far as 12 hours before serving), but do not mix in the dressing until serving time. Add dressing right before serving to avoid vegetable watering. If you like the salad to be as crunchy as possible, serve it immediately after mixing in the dressing.

Looking for more Cabbage Salads? Please check these out:

• Red and Green Cabbage Cucumber Salad Recipe
• Purple Cabbage Tomato Salad
• Cabbage-Carrtos-Peppers Salad

(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)

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This recipe was updated from the original posted date August 11, 2014. Enjoy!

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