Easy Cabbage Cucumber Salad

Name: Cucumber Cabbage Salad with Lemon and Dill
Prep time: 20 min
Total time: 20 min
Ingredients: ½ head green cabbage (cored and shredded/ thinly sliced); 1 teaspoon sea salt; 2 Persian cucumbers (sliced into discs); 2 sprigs fresh dill (finely chopped); 2 green onions (finely chopped); 3 tablespoons extra virgin olive oil or avocado oil; 2 tablespoons lemon juice; ½ teaspoon sea salt

Modified: Jul 29, 2026 · Published: Feb 18, 2022 by Anya · This post may contain affiliate links · 53 Comments

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Cucumber cabbage salad is a refreshing side dish made with sliced cucumber, shredded cabbage, dill, green onions and a good squeeze of lemon. Salting the cabbage first softens it up and gives a delicate texture. It's low carb, comes together in 20 minutes, and works alongside pretty much anything off the grill or out of the oven.

A large white serving bowl filled with freshly tossed cucumber cabbage salad, garnished with fresh dill, sitting on a wooden cutting board with a serving spoon resting inside.

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💡Recipe Overview
Ingredient Notes
A Quick Note on Raw Cabbage
How to Make Cucumber Cabbage Salad
Helpful Tips
Serving Suggestions
Frequently Asked Questions
Printable Recipe

💡Recipe Overview

Prep and Cook Time: 20 minutes to prep
Skill Level: Easy
Who this recipe is for: Anyone who wants a 5-ingredient side that holds up for days, doesn't wilt at a potluck, and takes almost no effort to throw together.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Cabbage Salad or Cabbage Slaw?

I've been making this "salad" since I first stepped into the kitchen. It's one I grew up on, and honestly, it never gets old. Part of that is how little effort it takes, and part of it is that cabbage just holds up in a way most salad greens don't. And another part is that cabbage is very inexpensive.

Technically, if I wanted to get picky about it, this is more of a slaw than a salad. Coleslaw specifically means cabbage, but slaw can be made with any crunchy vegetable: broccoli, carrots, jicama, whatever you've got. Since this recipe leans on both cabbage and cucumber, I usually just call it Cabbage and Cucumber Slaw, though at the end of the day slaw or salad, it's the same bowl.

If you don't reach for cabbage very often, may I challenge you to change that today. Cabbage is incredibly versatile; it's the base for lacto-fermented raw sauerkraut, it finishes off a good Russian beet borsch, and it holds its own stuffed with meat and rice in stuffed cabbage rolls.

Like I mentioned, it's also cheap, usually just a few dollars a head, and it's on the Clean 15 list, so I don't stress about buying organic. And unlike lettuce, which I have to use up within a few days or watch it go slimy in the crisper, cabbage keeps for weeks. And I mean weeks! I just peel back any outer leaves that have browned and the rest is still good to go.

Ingredient Notes

ingredients for cucumber cabbage salad with labels.

Vegetables: The base of this salad is cabbage is what gives that crunch. What's great about using cabbage in salads is that it holds up for literally days, instead of wilting like lettuce. Use regular green cabbage. Skip a cabbage head that feels light or has loose, separating leaves. That's a sign it's been sitting too long. Persian cucumbers are my first choice since they're crisp and don't carry much water, but a regular English cucumber works fine sliced into half moons.
Aromatics: I love how fresh dill brightens a dish and it does so well in this cabbage cucumber salad. Skip the dried dill, it won't do the job here as it's too muted. And green onion brings the sharpness that keeps this salad from tasting flat.
Dressing: The best part of this salad is that the dressing literally has only 2 ingredients. It's so simple, that I just pour directly over the salad. All you need is your favorite salad oil like extra virgin olive oil, avocado oil, or roasted walnut oil (so flavorful and aromatic!) and lemon juice to brighten things up.
Seasoning: Sea salt does double duty, drawing moisture out of the cabbage early on and seasoning the dressing at the end. Use a good sea salt over table salt. The flavor is cleaner.

A Quick Note on Raw Cabbage

Cabbage is low in calories and fat compared to most vegetables, and it's a solid source of vitamin C, vitamin K, and fiber. It's also naturally low carb, at around 4 grams of carbs per cup shredded, which is part of why it's become such a staple in low carb and keto circles.

One caveat worth mentioning: cabbage is a cruciferous vegetable, and in raw form it contains goitrogens, compounds that can interfere with thyroid hormone production and, over time, contribute to an enlarged thyroid. In ancestral and metabolic health circles, the general advice is to cook or ferment your cruciferous vegetables, like in sauerkraut, to make them easier on the gut and thyroid.

That said, I don't think this is something to stress over. As long as you're not eating all your cabbage raw, all the time, having this salad as part of a meal with a good protein and some healthy fat is fine in my book. Moderation and balance matter more than any single food, and I don't lean toward extremes on either end.

A tight, angled close up of a white serving bowl filled with cucumber cabbage salad and fresh dill, with a smaller bowl and a fork resting on a wooden surface partially visible in the background.

How to Make Cucumber Cabbage Salad

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

Finely shredded cabbage placed inside a large speckled mixing bowl, ready to be tossed into a salad.

Step 1.

Shred or thinly slice cabbage and add to a medium mixing bowl. Sprinkle with a little salt and massage it with your hands, and set it aside while working on the rest of the ingredients. This step is optional but gives the cabbage a more tender, slaw-like texture.

Sliced cucumbers, chopped fresh dill, and sliced green onions layered over shredded cabbage in a large mixing bowl, ready to be tossed together.

Step 2.

Slice cucumber into discs or half moons if using a larger cucumber. Add cucumbers, finely chopped dill and green onions to the cabbage.

Tossing shredded cabbage, sliced cucumbers, and chopped dill with salad servers in a large mixing bowl to combine the ingredients.

Step 3.

Drizzle in your favorite salad oil (my favorites are extra virgin olive oil or roasted walnut oil) and squeeze the juice of 1 lemon. Add a little more sea salt and toss well to combine. Taste and adjust as needed.

A close up, square shot of a large textured ceramic bowl filled with freshly tossed cucumber cabbage salad and fresh dill, resting on a wooden cutting board with a metal serving spoon tucked inside.

Step 4.

Serve immediately or transfer to an airtight container and store in the refrigerator until ready to serve.

Helpful Tips

Salt the cabbage ahead of time if you want it softer. Massaging in the salt and letting it rest for 15-20 minutes draws out extra moisture and gives the cabbage a more tender texture before you add the rest of the ingredients. Optional but tasty.
Slice the cabbage thin and even. A thinner, more consistent shred helps the salad absorb the dressing evenly instead of some pieces staying dry. Use a mandolin if you have one to get consistent shreds. Angel hair cabbage is even better because it gives a more delicate texture.
Drain excess liquid before serving if it's been sitting. Tilt the bowl and spoon off any pooled liquid so the salad doesn't taste diluted.

Product Highlight!

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💭Meal Prep Suggestion!
This one's great for meal prep since it doesn't wilt like lettuce does. Prep the cabbage, cucumber, dill, and green onion up to two days ahead and store in a sealed container, just hold off on the salt, oil, and lemon until you're ready to eat. Dress a portion each day for the best crunch, or dress the whole batch at once if that's easier, it'll just soften a bit faster.

A wide overhead view of a large white bowl filled to the brim with freshly tossed cucumber cabbage salad and dill, resting on a wooden surface next to a fork.

Serving Suggestions

This salad shows up most often as a side dish in Eastern European and Russian cooking, served alongside something rich to balance it out. That's still how I use it most.

It's an easy pairing for anything off the grill or out of the oven like my dry brine chicken. I make it a lot alongside Instant Pot ribs or ground beef and noodles, since the crunch and lemon cut through the richness of both.

If you have a large head of cabbage and need to split it, you can use the rest of the shredded cabbage for Russian beet borsch. The cool crunch of the salad is a nice contrast to a warm bowl of soup.

I love bringing this to a summer table or potluck, since it holds up without wilting the way a lettuce-based salad would. There's no mayo or cream in the dressing either, so I feel a lot better leaving it out for a while at a barbecue or backyard gathering.

More cucumber cabbage pairing suggestions:

Easy Ground Beef Stroganoff (without canned soup)
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Dirty Rice Recipe with Chicken Liver
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Chicken Potato Casserole (Easy Chicken Potato Bake)
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A small bowl filled with freshly tossed cucumber cabbage salad, garnished with fresh dill, sitting on a cloth napkin alongside a fork, with a larger serving bowl of the same salad in the background on a wooden cutting board.

Frequently Asked Questions

How do I store cucumber cabbage salad?

Store leftover salad in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. If you notice there's a lot of juice pooling on the bottom of the container, simply pour it off and add a splash of oil to wake the flavors up and enjoy.

Can I use prepackaged coleslaw mix?

In short, yes. It will not, however, produce the best results. It's not ideal because the flavor and texture won't be the same, but it does work in a pinch. For best results, use a fresh head of cabbage and shred/slice yourself. You won't regret the extra effort! If prepacked coleslaw is all you've got the energy or time for - use that with no regrets!

What is the easiest way to shred a lot of cabbage?

It's best to thinly slice cabbage to create lots of surface area of the cabbage strips. You can easily "shred" cabbage with a mandolin slicer or food processor and the fine ribbons of cabbage give a more delicate texture to this salad. Or skip the kitchen helps and just chop as finely as you can.

Looking for more cabbage recipes? Here are some ideas:

Did you make this cucumber cabbage salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Cucumber Cabbage Salad with Lemon and Dill

Anya @ Prepare & Nourish

Cucumber cabbage salad is a zingy, fresh side seasoned with dill and lemon, made with just a handful of simple ingredients.

4.25 from 37 votes

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Prep Time 20

Total Time 20

Course Salad

Cuisine European, Russian, Ukrainian

Servings

Calories 71 kcal

Ingredients

½ head green cabbage cored and shredded/ thinly sliced
1 teaspoon sea salt
2 Persian cucumbers sliced into discs
2 sprigs fresh dill finely chopped
2 green onions finely chopped

Dressing

3 tablespoons extra virgin olive oil or avocado oil
2 tablespoons lemon juice
½ teaspoon sea salt

Instructions

Shred or thinly slice ½ head green cabbage and add to a medium mixing bowl. Sprinkle with about ½ teaspoon sea salt and massage it with your hands, and set it aside while working on the rest of the ingredients. This step is optional but gives the cabbage a more tender, slaw-like texture.
Slice 2 Persian cucumbers into discs, or half-moons if using a larger cucumber. Add the cucumbers, finely chopped 2 sprigs fresh dill and 2 green onions to the cabbage.
Drizzle in 3 tablespoons extra virgin olive oil or avocado oil and 2 tablespoons lemon juice and additional ½ teaspoon sea salt and toss well to combine. Taste and adjust salt as needed.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The salt draws moisture out of the cabbage and cucumber over time, so expect more liquid pooling at the bottom the longer it sits. Give it a good stir before serving again.

Helpful Tips:

Salt the cabbage ahead of time if you want it softer. Massaging in the salt and letting it rest for 15-20 minutes draws out extra moisture and gives the cabbage a more tender texture before you add the rest of the ingredients. Optional but tasty.
Slice the cabbage thin and even. A thinner, more consistent shred helps the salad absorb the dressing evenly instead of some pieces staying dry. Use a mandolin if you have one to get consistent shreds. Angel hair cabbage is even better because it gives a more delicate texture.
Drain excess liquid before serving if it's been sitting. Tilt the bowl and spoon off any pooled liquid so the salad doesn't taste diluted.

Nutrition

Nutrition Information

The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.

Keyword cabbage cucumber salad, cucumber cabbage salad

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About Anya

Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

Comments

4.25 from 37 votes (24 ratings without comment)