Cucumber Cabbage Salad with Lemon and Dill
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.
Servings 8
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
Calories: 71kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 448mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 1mg