Crunchy Cucumber, Cabbage & Shrimp Salad
Description
This light and refreshing salad combines crisp cucumbers, shredded cabbage, tender shrimp, and fresh herbs in a creamy, tangy dressing. It’s packed with crunch, protein, and vibrant flavors, making it perfect for a healthy lunch, summer side dish, or quick dinner. The combination of fresh vegetables and succulent shrimp creates a satisfying meal that’s both nutritious and delicious.
Ingredients
For the Salad
- 2 cups cooked shrimp, peeled and deveined
- 2 medium cucumbers, thinly sliced
- 3 cups shredded green cabbage
- 1 small red bell pepper, thinly sliced
- 3 green onions, sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine cucumbers, cabbage, bell pepper, green onions, shrimp, dill, and parsley.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate for 15–20 minutes to allow the flavors to blend.
- Garnish with additional fresh herbs before serving.
Q&A
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before adding to the salad.
Can I make this ahead of time?
Yes. Prepare up to 6 hours ahead and keep refrigerated. Add dressing just before serving for maximum crunch.
What can I substitute for Greek yogurt?
Sour cream or a dairy-free yogurt alternative works well.
Can I add more vegetables?
Absolutely. Avocado, carrots, radishes, or cherry tomatoes make excellent additions.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.