Cucumber and Cabbage Salad Recipe!

Cucumber and Cabbage Salad Recipe

Ingredients:

• 1 small cucumber, thinly sliced

• 2 cups cabbage, finely shredded (green, purple, or a mix)

• 1/4 cup red onion, thinly sliced (optional for extra flavor)

• 1/4 cup fresh parsley or cilantro, chopped (optional for garnish)

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp lemon juice

• 1 tsp honey or sugar (adjust to taste)

• 1/2 tsp Dijon mustard (optional for extra tang)

• Salt and pepper to taste

• 1/2 tsp garlic powder (optional for added flavor)

• 1/4 tsp crushed red pepper flakes (optional, for a little heat)

Instructions:

1. Prepare the Vegetables:

   • Thinly slice the cucumber. If you have a mandoline slicer, it will help get even, paper-thin slices.

   • Shred the cabbage finely. A sharp knife or a food processor can make this easier. If using purple cabbage, it adds a nice color contrast.

   • Slice the red onion thinly (if using) to ensure it doesn’t overpower the salad.

2. Make the Dressing:

   • In a small bowl, combine olive oil, rice vinegar, lemon juice, honey, and Dijon mustard (if using). Whisk well.

   • Season with salt and pepper to taste. Add garlic powder and red pepper flakes if you’d like extra flavor or heat.

   • Taste and adjust seasoning, especially the sweetness and acidity levels based on your preference.

3. Assemble the Salad:

   • In a large mixing bowl, combine the cucumber, cabbage, and red onion (if using).

   • Pour the dressing over the vegetables and toss well until everything is evenly coated.

4. Garnish and Serve:

   • Garnish the salad with chopped parsley or cilantro if desired.

   • Serve immediately, or let it chill in the fridge for 15-30 minutes to allow the flavors to meld and the salad to chill.

Q&A Section:

Q: Can I use a different type of cabbage?

A: Yes! You can use any cabbage you prefer—green cabbage, purple cabbage, or even napa cabbage. Each will bring a slightly different texture and flavor. Purple cabbage adds vibrant color, while napa cabbage is more tender and mild.

Q: Can I make this salad ahead of time?

A: Yes, you can make it ahead, but I recommend waiting to add the dressing until just before serving, as the cabbage can release water and become soggy. If you’re short on time, prepare the vegetables and store them in an airtight container in the fridge. Dress them right before serving for the freshest taste.

Q: What other vegetables can I add to this salad?

A: This salad is very customizable! You can add:

• Shredded carrots for added crunch and color.

• Bell peppers (sliced thinly) for a sweet crunch.

• Radishes for an extra zing.

• Tomatoes (cherry or diced) for a juicier bite.

Q: Is there a vegan or gluten-free option for the dressing?

A: Yes! The dressing is already vegan and gluten-free as long as you use a simple Dijon mustard without any hidden ingredients. You can substitute maple syrup instead of honey for a fully plant-based option.

Q: Can I add protein to make this salad a meal?

A: Absolutely! Adding protein will turn this into a more filling meal. Consider:

• Grilled chicken (sliced)

• Tofu (grilled or pan-fried for extra flavor)

• Chickpeas or other beans (for a vegetarian option)

• Hard-boiled eggs (sliced)

Q: How long will this salad keep in the fridge?

A: The salad will stay fresh for about 1-2 days in the fridge, but it’s best enjoyed within 24 hours as the vegetables (especially cucumber) can release water and lose their crispness over time.

Q: How do I make this salad spicier?

A: If you like a bit of heat, you can add more crushed red pepper flakes to the dressing or even a small amount of fresh chili (like jalapeño, finely chopped). Adjust based on your heat tolerance.

Tips:

• Chill the salad: Letting the salad sit in the fridge for 15-30 minutes allows the flavors to meld and the cabbage to soften a bit. It also makes the salad more refreshing.

• Use a mandoline slicer: For super-thin, even cucumber slices, a mandoline is a great tool.

• Add crunch: For a bit more texture, sprinkle some toasted nuts (like almonds or sunflower seeds) or sesame seeds on top before serving.