This Cabbage and Cucumber Salad is a refreshing, healthy, and delicious addition to your meal. Made with just a handful of ingredients, it's naturally paleo, low carb, and Whole 30.
Shred or thinly slice cabbage (see notes for whole cabbage handling). Transfer shredded cabbage into a medium mixing bowl.
Cut the cucumbers in discs. If large cucumbers, cut them in half lengthwise and then across, making half moons.
Chop finely fresh dill and green onions. Transfer to bowl.
Add salt, lemon juice, and oil of choice directly to salad and mix to combine well.
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Notes
To shred cabbage: If using whole head of cabbage, discard soft outer leaves of the cabbage. Cut through the cabbage in half and cut again in half, making quarters. On the diagonal, cut the cabbage core and discard. Proceed with recipe.To make in advance: prepare all ingredients except for seasonings and dressing. Store in an airtight container in the refrigerator for up to 3 days. Toss with salt, pepper, lemon juice, and oil just before serving.To store leftovers: transfer leftovers in an airtight container and store in the refrigerator for up to 2 days.
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