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
