Just Let Me Tell You About This Crunchy Wonder
Okay, so here's the scene: it’s July, the kitchen’s hotter than a jalopy with no A/C, and my kids are whining for something “cold but not boring.” Enter cabbage and cucumber salad with dill – seriously, my go-to. (True story: my uncle once called this "rabbit food" and then ate nearly the whole bowl himself. I take that as a win.) There’s something about the fresh crunch, and that grassy-sweet dill smell, that just feels right for... well, almost any meal.
Why You'll Love This Salad—Like, Honestly
I make this when I’ve got that lonesome chunk of cabbage left in the fridge and cucumbers trying to prove their worth. My family goes crazy for this (well, except my cousin Max, but he hates anything green), and I love that it’s so low effort. Sometimes the biggest battle is finding the dill because I always misplace it. That’s another story.
Also, for anyone who’s ever wrestled with soggy lettuce—good news! This salad is basically impossible to ruin, unless you forget it in the fridge for like a week (don’t ask how I know). I mean, you get a bowl of veggies you actually want to eat. What’s not to like?
Ingredients – And, You Know, Some Swaps
- 3 cups shredded green cabbage (I’ll use red if that’s all I’ve got, though it turns the dressing hot pink!)
- 2 medium cucumbers, sliced thin (I love Persian ones, but honestly, whatever you’ve got is fine – just peel if the skin’s thick or cranky)
- 3 tablespoons fresh dill, chopped (sometimes I sneak in a bit more – dill lovers unite; dried works in a pinch, use 1 tbsp)
- 2 scallions, sliced thin (onion too strong for you? Just use the green parts or skip; I do this for my niece)
- 2 tablespoons olive oil (I once used sunflower oil, worked fine. My grandmother insisted on the cheapest brand; I still do sometimes, no shame)
- Juice of 1 lemon (or, you know, 2 tablespoons bottled lemon juice when the real thing hides in the back of the fridge. White wine vinegar swaps in well too!)
- 1 teaspoon sugar (I sometimes skip this and just drizzle a touch of honey instead)
- Salt and black pepper to taste (just use as much as makes your tongue happy)
Here's How I Throw It Together (More or Less)
- Prep the veg. Shred the cabbage. I go for thin ribbons — takes ages with a knife, but mandolines make me nervous, so I just zone out and chop. Slice up your cucumbers; thin is best, but thick works. Not the end of the world.
- Make the dressing. In a big salad bowl, whisk olive oil, lemon juice, and sugar till it looks like it means business. Salt and pepper? Go for it. Sometimes I add a tiny splash of cold water if it looks gloppy; works a treat!
- Add the veg & dill. Chuck in the cabbage, cucumbers, scallions, and chopped dill. Here’s where I usually sneak a taste. You should too. The bowl is big, but somehow the salad always seems to shrink as I nibble.
- Toss and tweak. Mix it all up—don’t be too gentle, this is a salad that likes a bit of roughing up. If it looks a bit weird at this stage—trust me, it’ll perk up after a few minutes.
- Let it chill. Totally optional but, actually, I find it’s better after sitting for 10–30 minutes. Flavor sort of seeps in. Or don’t wait if you’re starving.
Messy Notes from My Real Life Kitchen
- If your cucumbers are very watery, give them a tiny sprinkle of salt and let ‘em sit in a colander 10 min first. I don’t always bother and haven’t really regretted it.
- Heavy hand on the dill? I support you. It’s basically the main event!
- I tried adding carrots once. Not a fan—made it too sweet, but maybe you’ll love it?
Quick Diversion: I Burned Rice While Making This
Would you believe I once burned a pot of rice while making this «no-cook» salad? Somehow the distraction of fresh dill and my phone buzzing with group texts was too much. The upside? Salad saved the day. Rice did not.
Variations—Hits & Misses
- Thinly sliced radishes for peppery bite. That actually turned out fantastic.
- Chopped apple for sweetness—not my thing, but my best friend swears by it. Maybe she’s onto something?
- Tried feta cheese once. Nope – for me, anyway. The whole vibe got weird. But you do you!
What You’ll Need (or Not)
- Large mixing bowl (any old bowl works; I once used a soup pot and no one noticed)
- Cutting board & sharp-ish knife. Mandoline if you dare
- Whisk or fork for the dressing. Honestly, I sometimes just shake it up in a small jar with the lid on
Storing Leftovers (Assuming You Have Them)
This keeps in the fridge for 2 days, maybe a smidge longer, but honestly, in my house it never lasts more than a day! Sometimes the cabbage gets a bit softer by day two, but I kinda like that. Don’t freeze it though – I tried once and got soggy cabbage goo. Lesson learned.
Serving Ideas—Or How We Eat It
I love this with grilled chicken or tossed onto a sandwich (try it in a pita – seriously!). Sometimes I just stand by the fridge with a fork and eat it straight out of the bowl. No judgment here. My aunt once added it to fish tacos and everyone was shocked at how great it was. So go wild.
Pro Tips: My Best (& Worst) Moves
- I once tried to rush and skipped letting it sit. Tasted okay, but honestly, much better with a bit of chill-in-time.
- Too much lemon juice? Add a pinch more sugar—balances right out. Actually, my sister sometimes gets it too sweet, so go slowly.
And a Few Burning Questions I’ve Actually Been Asked
- Can I use red cabbage? Yep! The color is bonkers, but it’s still delicious. Pink dressing and all. (Kids think it’s magic.)
- Fresh or dried dill? Fresh is ace, but dried honestly works if that’s all you’ve got. Just use less.
- Will this work for a picnic? That’s when it’s at its best! Just keep it on ice if it’s a scorcher outside.
- Is there a no-knife method? Sort of? If you buy pre-shredded cabbage and cut cucumbers with a veggie peeler, you barely need a knife at all.
- What if my salad is watery? That’s usually just the cucumbers. Try salting and draining first, but honestly, a quick toss before eating sorts it.
That’s it! If you end up with more salad than anticipated, invite a neighbor over or just have salad-for-breakfast (why not, right?). Hope you love it as much as my ever-skeptical-but-always-hungry family does.
Ingredients
- 3 cups shredded green cabbage (I’ll use red if that’s all I’ve got, though it turns the dressing hot pink!)
- 2 medium cucumbers, sliced thin (I love Persian ones, but honestly, whatever you’ve got is fine – just peel if the skin’s thick or cranky)
- 3 tablespoons fresh dill, chopped (sometimes I sneak in a bit more – dill lovers unite; dried works in a pinch, use 1 tbsp)
- 2 scallions, sliced thin (onion too strong for you? Just use the green parts or skip; I do this for my niece)
- 2 tablespoons olive oil (I once used sunflower oil, worked fine. My grandmother insisted on the cheapest brand; I still do sometimes, no shame)
- Juice of 1 lemon (or, you know, 2 tablespoons bottled lemon juice when the real thing hides in the back of the fridge. White wine vinegar swaps in well too!)
- 1 teaspoon sugar (I sometimes skip this and just drizzle a touch of honey instead)
- Salt and black pepper to taste (just use as much as makes your tongue happy)
Instructions
-
1Prep the veg. Shred the cabbage. I go for thin ribbons — takes ages with a knife, but mandolines make me nervous, so I just zone out and chop. Slice up your cucumbers; thin is best, but thick works. Not the end of the world.
-
2Make the dressing. In a big salad bowl, whisk olive oil, lemon juice, and sugar till it looks like it means business. Salt and pepper? Go for it. Sometimes I add a tiny splash of cold water if it looks gloppy; works a treat!
-
3Add the veg & dill. Chuck in the cabbage, cucumbers, scallions, and chopped dill. Here’s where I usually sneak a taste. You should too. The bowl is big, but somehow the salad always seems to shrink as I nibble.
-
4Toss and tweak. Mix it all up—don’t be too gentle, this is a salad that likes a bit of roughing up. If it looks a bit weird at this stage—trust me, it’ll perk up after a few minutes.
-
5Let it chill. Totally optional but, actually, I find it’s better after sitting for 10–30 minutes. Flavor sort of seeps in. Or don’t wait if you’re starving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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