Cabbage Cucumber Salad
This cabbage cucumber salad is an easy, classic salad recipe made with a homemade vinaigrette dressing and plenty of cool, crisp veggies. Easy and quick to make!
Servings: 4
Ingredients
- ¼ cup tablespoons extra virgin olive oil
- 2 to 3 tablespoons white vinegar
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 small head cabbage shredded (about 8 cups shredded cabbage)
- 1 English cucumber cut into half-moons
Instructions
- Make the dressing. In a large serving/salad bowl, whisk together the oil, vinegar, garlic, parsley, mustard, honey, salt, and pepper until thoroughly incorporated.
- Combine the ingredients. Add the shredded cabbage and cucumber slices to the bowl; toss to coat. Taste and adjust accordingly.
- Refrigerate. For best results, refrigerate salad for about 1 to 2 hours before serving. This gives the cabbage time to soften.
- Finish and serve. Toss again and serve.
Nutrition
Calories: 198kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 368mg | Potassium: 443mg | Fiber: 5g | Sugar: 11g | Vitamin A: 426IU | Vitamin C: 71mg | Calcium: 93mg | Iron: 1mg
