A fresh, crunchy and refreshing salad made with crisp cabbage, juicy cucumber, herbs and a bright creamy-tangy dressing. It is quick to prepare and works beautifully as a side dish or light lunch.
Servings: 4
Prep Time: 15 minutes
Chill Time: 15–20 minutes
Total Time: About 35 minutes
Difficulty: Easy
Ingredients
For the Salad
- 4 cups (300–350 g) finely shredded green cabbage
- 2 medium cucumbers, thinly sliced
- ½ small red onion, very thinly sliced
- ½ cup fresh cilantro or parsley, chopped
- 2 green onions, thinly sliced
- 1 small carrot, grated — optional
- 1 tbsp sesame seeds — optional
For the Dressing
- ½ cup (120 g) plain Greek yogurt
- 2 tbsp mayonnaise
- 1½ tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 small garlic clove, finely minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried dill or 1 tbsp fresh dill
- 1–2 tbsp water, if needed to thin the dressing
Instructions
1. Prepare the Cabbage
Remove any damaged outer cabbage leaves.
Wash the cabbage thoroughly and pat it dry.
Slice it into very thin strips. Thinly sliced cabbage gives the salad a better texture and allows the dressing to coat every piece.
Place the cabbage in a large mixing bowl.
2. Prepare the Cucumber
Wash the cucumbers and slice them thinly.
If your cucumbers contain a lot of seeds or water, you can remove some of the seeds before slicing. This helps prevent the salad from becoming watery.
Add the cucumber to the cabbage.
3. Add the Vegetables
Add:
- Red onion
- Green onions
- Fresh cilantro or parsley
- Grated carrot, if using
Toss everything gently.
4. Make the Dressing
In a small bowl, combine:
- Greek yogurt
- Mayonnaise
- Lemon juice
- Olive oil
- Honey
- Minced garlic
- Salt
- Black pepper
- Dill
Whisk until smooth and creamy.
If the dressing is too thick, add 1 tablespoon of water at a time until it reaches your preferred consistency.
Taste and adjust the seasoning.
5. Combine
Pour the dressing over the cabbage and cucumber mixture.
Using salad tongs or two large spoons, toss everything until the vegetables are evenly coated.
Don’t crush the cucumber while mixing.
6. Chill
Cover and refrigerate for 15–20 minutes.
This short resting time allows the flavors to come together while keeping the vegetables relatively crisp.
7. Garnish and Serve
Before serving, sprinkle with sesame seeds and a little extra fresh dill or parsley.
Serve chilled.
For the freshest texture, enjoy the salad soon after dressing it.
Tips for the Best Salad
Slice the cabbage thinly: Thin cabbage absorbs the dressing better while remaining crunchy.
Don’t oversalt: Cucumber releases water when salted, so use moderate salt in the dressing.
Dry the vegetables: Excess water can dilute the dressing.
Add dressing shortly before serving: This keeps the salad crisp.
For extra crunch: Add sunflower seeds, sesame seeds or chopped nuts.
For extra freshness: Add a little more lemon juice just before serving.
Optional Variations
Spicy Cabbage & Cucumber Salad
Add:
- ½ sliced jalapeño
- ¼ tsp chili flakes
Asian-Inspired Version
Replace the dressing with:
- 1 tbsp sesame oil
- 1½ tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp honey
- ½ tsp grated ginger
Finish with sesame seeds and green onions.
Creamy Garlic Version
Increase the Greek yogurt to ¾ cup and add one extra small garlic clove.
Protein-Rich Version
Add grilled chicken, boiled eggs, chickpeas or cooked shrimp.
Mediterranean Version
Add chopped tomato, feta cheese, parsley and a little oregano.
🧊 Storage
For the best texture, keep the salad refrigerated and eat it within 24 hours after adding the dressing.
If preparing ahead, store the vegetables and dressing separately and combine them shortly before serving.
Q&A
Q: Can I make this salad without mayonnaise?
Yes. Simply replace the mayonnaise with additional Greek yogurt.
Q: Can I use sour cream instead of Greek yogurt?
Yes. Sour cream makes the dressing richer and creamier.
Q: Can I use red cabbage?
Absolutely. Red cabbage works very well and gives the salad a beautiful color.
Q: How can I stop the salad from becoming watery?
Pat the vegetables dry before mixing. You can also lightly salt the cucumber, let it sit for about 10 minutes, then drain and pat it dry.
Q: Can I prepare this salad ahead of time?
Yes. Prepare the vegetables and dressing separately and refrigerate them. Combine shortly before serving.
Q: Can I add tomatoes?
Yes, but tomatoes release moisture. Add them just before serving.
Q: Can I make it dairy-free?
Yes. Use a dairy-free yogurt and dairy-free mayonnaise.
Q: Is this salad spicy?
No. The basic recipe is mild. Add jalapeño or chili flakes if you want heat.
Q: What herbs work best?
Dill, parsley and cilantro all work well. You can use one or combine them.
Q: Can I add cheese?
Yes. Feta is especially delicious in the Mediterranean version.
Q: What protein can I add?
Grilled chicken, cooked shrimp, chickpeas or sliced boiled eggs are good choices.
Q: Can I use a vinegar-based dressing?
Yes. Replace some or all of the lemon juice with apple cider vinegar, white vinegar or rice vinegar.
Q: Can I make the dressing less tangy?
Yes. Reduce the lemon juice slightly and add a little extra yogurt or a small amount of honey.
Q: What can I serve with this salad?
It pairs nicely with grilled chicken, fish, shrimp, roasted vegetables, sandwiches, wraps and grilled meats.
Serving Suggestion
For a beautiful presentation, place the cabbage and cucumber salad in a large serving bowl, sprinkle with fresh herbs and sesame seeds, and finish with a few thin cucumber slices and a small squeeze of lemon.
Enjoy your crisp, creamy and refreshing Cabbage & Cucumber Salad!