Crunchy Cabbage, Carrot & Cucumber Salad with Creamy Dressing

Servings: 4–6  |  Prep Time: 20 min  |  Total Time: 20–25 min

Introduction

Cabbage Carrot Cucumber Salad is a refreshing, vibrant dish that delivers satisfying crunch, bright flavors, and a creamy dressing that ties everything together beautifully. This salad is special because it uses simple, affordable vegetables and turns them into a nutrient-packed bowl that feels both light and comforting. The cabbage offers crisp texture, the carrots bring natural sweetness, and the cucumbers add cool, juicy contrast. When coated in a silky, tangy dressing, the result is a balanced side dish that pairs effortlessly with grilled meats, rice dishes, or sandwiches. Quick tip: Salt the cucumbers lightly to draw out excess moisture and keep the salad crisp longer.

Ingredients

For the Salad

• 3 cups (210 g) shredded green cabbage
• 1 cup (120 g) shredded red cabbage (optional but adds color)
• 2 large carrots, shredded
• 1 large cucumber, thinly sliced or julienned
• ¼ cup (10 g) chopped fresh cilantro
• 2 green onions, sliced

For the Creamy Dressing

• ½ cup (120 ml) Greek yogurt or mayonnaise
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 g) honey or sugar
• 1 garlic clove, minced
• ½ tsp (2.5 g) salt
• ¼ tsp (1 g) black pepper

Step-by-Step Instructions

1. Prepare the vegetables.

   Shred the cabbage using a knife or mandoline, grate the carrots, and slice the cucumber. Keep pieces relatively uniform for balanced texture. If the cucumber is very watery, pat it dry or sprinkle lightly with salt.

2. Mix the creamy dressing.

   In a bowl, whisk together yogurt (or mayo), apple cider vinegar, lemon juice, honey, garlic, salt, and black pepper. The dressing should taste tangy, slightly sweet, and creamy. Adjust lemon or honey for flavor balance.

3. Combine the salad base.

   Add cabbage, carrots, cucumber, cilantro, and green onions to a large mixing bowl. Toss gently to distribute colors and flavors.

4. Dress the salad.

   Pour in the creamy dressing and toss until the vegetables are well-coated. The creamy mixture should cling lightly to the shredded veggies without making them soggy.

5. Taste and adjust.

   Add more salt, pepper, or lemon juice if needed. If you prefer a thicker dressing, add an extra spoonful of yogurt; for a lighter one, add a splash of water.

6. Serve immediately or chill.

   Serve the salad right away for maximum crunch, or chill for 15 minutes to let the flavors meld. Note that cabbage holds up well and stays crisp longer than most salads.

FAQs

1. Can I make this Cabbage Carrot Cucumber Salad ahead of time?

Yes! Prepare the vegetables and dressing separately. Combine them right before serving to keep the salad crunchy and fresh.

2. What protein can I add to turn this into a full meal?

Grilled chicken, chickpeas, tofu, or shrimp all work wonderfully. You can also add quinoa for extra fiber and plant-based protein.

3. How can I keep the salad from getting watery?

Salt the cucumbers lightly and pat them dry, and make sure the cabbage is fully drained. Adding the dressing right before serving also helps maintain crisp texture.

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