This cabbage and cucumber salad is a refreshing, healthy, and flavorful addition to any meal. Made with just a handful of ingredients, it’s naturally paleo, low-carb, and Whole30 friendly.
With only five ingredients, this cabbage and cucumber salad appears on our table often. It pairs well with many main dishes and is especially nice alongside grilled or roasted proteins.
Cabbage and Cucumber Salad
Cabbage is a staple in many European cuisines and can be prepared in countless ways — pickled, fermented, steamed, braised, or eaten raw like in this salad. This recipe is light, crunchy, and very easy to make.
Because it contains no cream-based ingredients, it’s especially good in warmer months and holds up well when prepared in advance for gatherings.
Cucumber and Cabbage Salad – great for parties!
This salad scales easily for larger groups and keeps its texture when made in larger quantities. If you need to prep ahead, combine the vegetables up to two days before the event and store them refrigerated in an airtight container. Add salt, pepper, lemon juice, and oil just before serving for the freshest flavor.
Salad Made of Cabbage
A salad made primarily from shredded cabbage is commonly called coleslaw. When other crunchy vegetables like cucumber, carrot, or jicama replace or accompany cabbage, it’s often called slaw. You can call this dish a cabbage and cucumber slaw or a salad—either name fits.
This is a shredded cabbage recipe with a bright, fresh finish that most people enjoy.
Cabbage and Cucumber Salad benefits
If you don’t cook with cabbage often, this simple salad may convince you to use it more. Cabbage offers many advantages:
Versatility. Cabbage works in fermented dishes, soups, stuffed recipes, and one-pan bakes. It adapts well to many preparations and cuisines.
Affordability and shelf life. A whole cabbage is inexpensive and stores well in the fridge for weeks. Remove any wilted outer leaves and use the rest as needed.
Mild flavor. Cooked or raw, cabbage has a mild taste that blends easily with other ingredients, letting you add volume and nutrition without overpowering a dish.
Nutrition. Cabbage is low in calories and carbs, high in vitamin C and K, and a good source of fiber.
Is raw cabbage healthy?
Raw cabbage is a low-calorie, nutrient-dense vegetable that provides vitamin C, vitamin K, and fiber. One cup of shredded cabbage has only about 4 grams of carbohydrates, making it a natural fit for low-carb diets.
As a cruciferous vegetable, raw cabbage contains goitrogens, substances that can interfere with thyroid function in very large amounts. For most people, enjoying this salad as part of a balanced diet that includes cooked cruciferous dishes or fermented cabbage (like sauerkraut) is perfectly fine.
How to Make Cabbage Cucumber Salad
The printable recipe card appears below for convenience.
This simple slaw uses five ingredients and just a few easy steps.
- Cabbage: about half a head, shredded or thinly sliced
- Cucumbers: 2 Persian cucumbers sliced, or 1 English cucumber cut into half-moons
- Fresh dill: chopped for bright, herbal flavor
- Green onions: thinly sliced
- Seasoning and dressing: sea salt, pepper, lemon juice (or apple cider vinegar), and extra-virgin olive oil or avocado oil
Combine the shredded cabbage, sliced cucumbers, chopped dill, and green onions in a bowl. Add salt, lemon juice, and oil directly to the salad and toss until everything is evenly coated. Because the dressing is so simple, it’s not necessary to prepare it separately.
Frequently Asked Questions and Tips
Thinly slicing cabbage creates delicate ribbons with more surface area for dressing. A mandoline or food processor works well, but a sharp knife and careful slicing produce excellent results too.
Yes, in a pinch. Freshly shredding a head of cabbage yields a better texture and flavor, but prepackaged mixes will work if you’re short on time.
Absolutely. Double or triple the ingredients as needed. Prep the vegetables up to two days ahead and toss with dressing just before serving.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The cabbage softens slightly over time, and many people enjoy the mellowed flavors the next day.
Entrees and Salad Recipes with Cabbage
If you enjoy cabbage, try incorporating it into other dishes — roasted wedges, stuffed leaves, fermented sauerkraut, or hearty one-pan casseroles all showcase cabbage’s versatility.
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Printable Recipe
Cabbage Cucumber Salad (Low Carb)
This cabbage and cucumber salad is refreshing, healthy, and easy to make. It’s naturally paleo, low-carb, and Whole30 friendly.
Ingredients
- 4 cups raw green cabbage, shredded or sliced
- 2 cups cucumbers (2 Persian or 1 English), sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons green onions, chopped
- 1 ½ teaspoons sea salt
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil or avocado oil
Instructions
- Shred or thinly slice the cabbage and transfer it to a medium mixing bowl.
- Slice cucumbers into discs or half-moons if they are large.
- Finely chop the fresh dill and green onions and add them to the bowl.
- Add salt, lemon juice, and oil directly to the salad and toss until well combined.
Notes
To shred a whole cabbage: Remove any soft outer leaves, cut the cabbage into quarters, remove the core, then slice thinly.
Make ahead: Prepare the vegetables up to two days in advance and store them in an airtight container. Add dressing just before serving.
Leftovers: Store in an airtight container in the refrigerator for up to 2–3 days.
Nutrition (per serving, approximate)
Calories: 71 | Carbohydrates: 5 g | Protein: 1 g | Fat: 5 g | Fiber: 2 g | Vitamin C: 25 mg
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This post was originally published in May 2017 and has been updated with clarified information.