Refreshing, vibrant and tasty, this easy cucumber cabbage salad is a wonderful side dish for warm summer days or whenever you want a lighter meal! Totally gluten-free, dairy-free and vegan too.
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Refreshing Salad for Summer Days
On hot days during the summer months, I’ll be honest and say that sometimes all I want is just a cool, refreshing salad, either as a side to whatever meat is on the grill, or as a light main dish that won’t make me feel heavy after.
And friends, I’ll just say that this delicious cabbage cucumber salad is the perfect answer!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this deliciously refreshing salad with cabbage and cucumber are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: All you need to make this cabbage cucumber salad recipe is to dice the veggies, then toss the veggies with the homemade dressing!
- Perfect Texture and Flavor: With crunchy cabbage, crisp cucumbers and celery, and a medley of flavors from the dressing, this delicious salad is the perfect side dish!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this cabbage salad recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this easy cucumber cabbage salad recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Cabbage: I used regular green cabbage as the main ingredient, but you can also use other cabbage of choice (such as napa cabbage, purple cabbage / red cabbage).
- Cucumber: Make sure to choose crisp cucumbers. I like removing the seeds from the cucumber before dicing it into pieces, but it’s totally optional.
- Bell Pepper: I’m using green bell pepper to keep the salad green, but you can always use yellow bell pepper, red bell pepper or orange bell pepper if you want a contrast in color.
- Celery: Celery adds a nice refreshing crunch to this salad, so make sure you add it in.
- Dill: The taste of fresh dill adds a nice touch to this salad, but feel free to leave it out if you don’t enjoy dill.
- Black Pepper: Freshly ground black pepper adds a kick of heat to the dressing. You may also use white pepper if you prefer.
- Olive Oil: Make sure you use extra virgin olive oil for the best flavor. However, you can also use another vegetable oil such as sunflower oil, canola oil, avocado oil etc.
- Dijon Mustard: I used Dijon mustard, but you can also use any mustard you enjoy.
- Lemon Juice: I recommend using fresh lemon juice for the best citrus flavor. Alternatively, you may also use fresh lime juice, apple cider vinegar, white wine vinegar, or rice wine vinegar.
How to Make Cucumber Cabbage Salad (Step by Step):
1. Chop Cabbage
Chop the cabbage as finely as you can with a sharp knife or shred cabbage with a mandolin slicer and put it in a large mixing bowl.
2. Dice Bell Pepper and Cucumber
Finely dice the green bell pepper and cucumber, and add the diced veggies to the bowl with the shredded cabbage. Add finely chopped dill and chopped celery stalks.
3. Prepare Dressing
Mix olive oil, lemon juice and Dijon mustard in a bowl.
4. Add Dressing to Veggies
Pour dressing into a bowl of vegetables, add salt and pepper.
5. Mix to Combine
Mix everything thoroughly and cover the salad with a lid, let it sit for 5 minutes, then mix again and serve.
6. Serve and Enjoy
Serve this delicious cabbage cucumber salad as an appetizer or as a side with grilled meat or fish of your choice.
Dish by Dish Tips/Tricks:
- Use Cabbage of Choice: I used green cabbage to keep the salad green in color, but you can use napa cabbage or red cabbage too if you prefer.
- Prepare Ahead: If preparing this cucumber and cabbage slaw ahead of time, you can prep the veggies and dressing and then store them separately, them toss the veggies with the salad dressing just before eating.
- Optional Add-Ins: You can also add in other fresh herbs to this healthy green salad (such as fresh parsley or cilantro, basil, etc).
Recipe FAQs:
If not eating this cabbage cucumber salad immediately, do not mix the dressing with the veggies until you wish to eat it. You can prepare the veggies and the dressing and store them seperately in an airtight container in the refrigerator until ready to eat.
Other Salad Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCucumber Cabbage Salad (Gluten-Free, Vegan)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Refreshing, vibrant and tasty, this easy cucumber cabbage salad is a wonderful side dish for warm summer days or whenever you want a lighter meal! Totally gluten-free, dairy-free and vegan too.
Ingredients
- 1/2 cabbage (approximately 3 cups finely chopped)
- 1/2 cucumber, diced
- 1/2 green bell pepper, stem and seed removed and diced
- 2 stalks celery, diced
- 5 sprigs of dill
- 1/4 teaspoon salt
- 1/3 teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Instructions
- Chop Cabbage: Chop the cabbage as finely as you can and put in a deep bowl.
- Dice Bell Pepper and Cucumber: Finely dice the green bell pepper and cucumber, and add the diced veggies to the cabbage. Add finely chopped dill and chopped celery stalks.
- Prepare Dressing: Prepare Dressing: Mix olive oil, lemon juice and Dijon mustard in a bowl.
- Add Dressing to Veggies: Pour dressing into a bowl of vegetables, add salt and pepper.
- Mix to Combine: Mix everything thoroughly and cover the salad with a lid, let it sit for 5 minutes, then mix again.
- Serve and Enjoy: Serve this delicious cucumber cabbage salad as an appetizer or as a side with the main course of your choice.
Notes
Cabbage: I used green cabbage, but you can also use other cabbage of choice (such as napa cabbage, purple cabbage, etc).
Cucumber: I like removing the seeds from the cucumber before dicing it into pieces, but it’s totally optional.
Bell Pepper: I’m using green bell pepper to keep the salad green, but you can always use yellow bell pepper, red bell pepper or orange bell pepper if you want a contrast in color.
Celery: Celery adds a nice refreshing crunch to this salad, so make sure you add it in.
Dill: The taste of dill adds a nice touch to this salad, but feel free to leave it out if you don’t enjoy dill.
Black Pepper: Freshly ground black pepper adds a kick of heat to the dressing. You may also use white pepper if you prefer.
Olive Oil: Make sure you use extra virgin olive oil for the best flavor. However, you can also use another vegetable oil such as sunflower oil, canola oil, avocado oil etc.
Dijon Mustard: I used Dijon mustard, but you can also use any mustard you enjoy.
Lemon Juice: I recommend using fresh lemon juice for the best citrus flavor. Alternatively, you may also use apple cider vinegar, white wine vinegar, or rice wine vinegar.
Storing: If not eating immediately, do not mix the dressing with the veggies until you wish to eat it. You can prepare the veggies and the dressing and store them in separate airtight containers in the refrigerator until ready to eat.
- Prep Time: 15 mins
- Category: Salads
- Cuisine: American
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