Light, refreshing and easy to pair, cabbage and cucumber salad is a summer staple. Whether it’s a potluck, picnic or BBQ, this no-mayo green slaw is cool, crunchy, flecked with dill and brightened by a simple dressing.
A close second in summer-salad rank is a classic coleslaw: a colourful mix of red and white cabbage and carrot that will please mayo-loving guests. My version of the cucumber and cabbage salad is the opposite — herb-forward, oil-and-vinegar based, and designed to showcase crisp vegetables.
I’ve eaten my way around the world with salads, but I always return to this simple cucumber and cabbage recipe. Packed with familiar Eastern European flavours — cabbage, cucumber, shallot and dill — it tastes like home and makes a reliably fresh side for many dishes.
In my childhood in Russia this was called “Vitamin Salad”. It was considered wholesome and inexpensive, so a huge bowl of it usually sat on the table at family gatherings alongside hearty dishes like pelmeni and kotlety. I loved it then and still love it now — I hope you will too.
Simple cucumber and cabbage slaw
The charm of a minimal salad is that it complements almost anything and comes together in minutes. This summer slaw uses thinly sliced white cabbage, crunchy baby cucumbers (or a sliced English cucumber), a single shallot, a handful of chopped dill and a light dressing finished with seeds for texture.
Dill is the star herb here — its subtle aniseed/fennel notes lift the mild vegetables and pair especially well with cucumber. I add toasted pumpkin and sunflower seeds for crunch and extra fibre; they’re optional but highly recommended.
A note about the dressing: the salad shines with unrefined sunflower oil for a nutty, buttery finish that is traditional in many Eastern European preparations. If you can’t find it, extra-virgin olive oil is a fine substitute. The dressing is just oil, apple cider vinegar and salt — three ingredients that let the vegetables speak.
Important recipe tips and notes
- A mandoline makes quick work of thinly slicing the cabbage; if you don’t have one, slice as thinly as possible with a sharp knife.
- Baby (Kirby or Persian) cucumbers give the best crunch, but a long English cucumber works in a pinch.
- Unrefined sunflower oil provides a distinct flavour different from regular cooking sunflower oil. If unavailable, use extra-virgin olive oil.
- For extra texture, garnish with toasted pumpkin and sunflower seeds. Alternatively, a scattering of chopped nuts works well.
- Apple cider vinegar adds bright tang; lemon juice or white wine vinegar are suitable alternatives.
What goes with it
Cabbage and cucumber salad is incredibly adaptable. Its clean, refreshing flavours make it an excellent accompaniment for a wide range of dishes — here are a few serving ideas for potlucks, picnics and BBQs:
Potluck
- Pair with a hearty tuna macaroni salad to add crunchy freshness.
- Serve alongside salty caramelised onion sausage rolls to balance richness with something light.
Picnic
- Make it a side for a deli-style focaccia sandwich to provide crisp, cooling greens.
- Pair with a dill potato salad for more herb-forward flavours — you can never have too much dill.
BBQ
- Top homemade burgers with this slaw or serve it alongside to cut through fattier flavours.
- Serve with simply grilled lemon-and-garlic chicken for a bright, uncomplicated meal.
Storage and leftovers
This slaw can be made up to a day ahead, which makes it ideal for packing for picnics. Do not keep portions that have been sitting out all day. If stored in an airtight container in the refrigerator, leftovers will keep for one to two days, although the shallot flavour may intensify over time.
More salad recipes to try
- Spanish Ensaladilla Rusa
- Avocado and Corn Salad
- Mediterranean Tuna Pasta Salad (Nicoise style)
- Broccoli Slaw with Creamy Dill Pickle Dressing
Cabbage and Cucumber Salad
Ingredients
- 500g / 1/2 small head of white cabbage, sliced thinly (about 7 cups sliced)
- 5 baby cucumbers, or 1 English cucumber, sliced
- 1 shallot, sliced
- 2 tbsp chopped dill
- 4 tbsp toasted sunflower and/or pumpkin seeds (or 1/4 cup thinly sliced red onion)
- 2 tbsp apple cider vinegar
- 4 tbsp unrefined sunflower oil (or extra virgin olive oil)
- 1 tsp salt, or to taste
Instructions
- Thinly slice the cabbage using a mandoline or a sharp knife. Slice the cucumbers and shallot. In a large bowl, combine the cabbage, cucumber, shallot and chopped dill.
- Whisk together the apple cider vinegar, unrefined sunflower oil and salt. Pour the dressing over the salad and toss to coat evenly. Sprinkle with toasted seeds and give the salad a final gentle toss. Taste and adjust salt or vinegar if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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