Here’s a fresh, crunchy, and ultra-creamy cucumber and cabbage salad that’s easy to make and perfect as a side for almost any meal.
🥒 Creamy Cucumber & Cabbage Salad
Ingredients (Serves 4)
- 2 cups green cabbage, finely shredded
- 1 large cucumber, thinly sliced (English or Persian works best)
- ½ small red onion, very thinly sliced (optional)
- ½ cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon sugar (optional, balances acidity)
- Salt & black pepper, to taste
- Optional add-ins: fresh dill, parsley, or chives
Instructions
- Prep the vegetables
- Place shredded cabbage and sliced cucumber in a large bowl.
- Lightly sprinkle with salt and let sit for 5–10 minutes to draw out excess moisture.
- Gently squeeze and drain (this keeps the salad creamy, not watery).
- Make the creamy dressing
- In a small bowl, whisk together sour cream, mayo, lemon juice (or vinegar), sugar, salt, and pepper.
- Combine
- Pour dressing over the vegetables.
- Add onion and herbs if using.
- Toss gently until everything is evenly coated.
- Chill & serve
- Refrigerate for 15–30 minutes before serving for best flavor.
🌿 Tips & Variations
- Extra crunch: Add shredded carrots or sliced radishes
- Healthier version: Use all Greek yogurt and skip the mayo
- European twist: Add a splash of pickle juice and lots of fresh dill
- Tangier taste: Increase vinegar slightly and skip sugar
⭐ Why This Salad Works
- Cool, creamy, and refreshing
- Perfect balance of crunch + smooth dressing
- Pairs beautifully with grilled meats, fish, or hearty casseroles
If you’d like, I can also share a no-mayo version, a German-style creamy cabbage salad, or a meal-prep version that stays crisp for days. Just tell me!
