Ingredients
Scale
- 2 cups finely shredded green cabbage
- 1 large cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper to taste
- Sesame seeds or chopped nuts for garnish (optional)
Instructions
- Gather all fresh ingredients and finely shred the cabbage. Slice the cucumber and red onion thinly for a balanced crunch.
- In a large mixing bowl, combine shredded cabbage, sliced cucumber, red onion, and chopped dill. Toss to combine evenly.
- Whisk together olive oil, apple cider vinegar (or lemon juice), honey (if using), salt, and black pepper in a small bowl. Taste and adjust seasonings as needed.
- Pour the dressing over the vegetable mixture and toss thoroughly until everything is evenly coated. Allow the salad to sit for at least 10 minutes to let flavors meld.
- Garnish with sesame seeds or chopped nuts if desired. Serve immediately or refrigerate for up to 2 hours for a cooler, refreshing experience.
Notes
- For extra crunch, add chopped nuts or toasted sesame seeds.
- Use fresh, crisp vegetables for the best flavor.
- Prepare the vegetables ahead of time and assemble just before serving for maximum crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Healthy, Summer
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 60 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
