Ingredients
Scale
- 2 cups fresh green cabbage, finely shredded
- 1 large cucumber, thinly sliced
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey or agave syrup
- Salt and freshly ground black pepper to taste
- Fresh herbs such as dill, parsley, or mint (optional)
Instructions
- Begin by washing all your fresh produce thoroughly. Then, finely shred the green cabbage, thinly slice the cucumber, and prepare the optional red onion for added flavor.
- In a large mixing bowl, combine the shredded green cabbage and sliced cucumber. Add the red onion if using.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Garnish with chopped fresh herbs like dill, parsley, or mint, and serve immediately for maximum freshness.
Notes
- Keep the salad refrigerated in an airtight container and consume within 1-2 days for optimal crispness.
- For added flavor, include shredded carrots, bell peppers, or cherry tomatoes.
- To keep the salad vegan, substitute honey with maple syrup or agave nectar.
- Prepare the vegetables in advance and add dressing just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy, International
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg