Cucumber and Cabbage Salad

**Cucumber and Cabbage Salad: A Crisp, Fresh, and Refreshing Side Dish**

Looking for a light and refreshing side dish that’s full of crunch and flavor? **Cucumber and Cabbage Salad** is the perfect choice! With its combination of cool, crisp cucumbers and crunchy cabbage, this salad is a great addition to any meal. The best part? It’s incredibly simple to make, requires minimal ingredients, and delivers a satisfying, fresh taste every time.

Whether you’re serving it at a summer barbecue, packing it for a healthy lunch, or pairing it with your favorite dinner, this salad is a great way to add a burst of flavor and texture to any plate. Toss in a tangy, slightly sweet dressing, and you’ve got yourself a delicious, nutritious salad that everyone will enjoy.

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### Why You’ll Love Cucumber and Cabbage Salad

– **Crisp & Refreshing**: The combination of cucumber and cabbage gives this salad the perfect crunch, making it feel fresh and light.
– **Nutrient-Packed**: Both cucumbers and cabbage are low in calories but packed with fiber, vitamins, and antioxidants, making this salad a healthy choice.
– **Versatile**: This salad works well with any main course—grilled meats, seafood, or even as a standalone lunch.
– **Quick & Easy**: It only takes a few minutes to prepare, and the dressing can be adjusted to suit your taste.

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### Ingredients

– 2 large cucumbers, peeled and thinly sliced
– 2 cups cabbage, finely shredded (green or purple cabbage, or a mix of both)
– 1 small carrot, julienned or grated (optional for added color and sweetness)
– 1/4 cup red onion, thinly sliced (optional)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar (or white vinegar)
– 1 teaspoon honey or sugar (for a touch of sweetness)
– Salt and freshly ground black pepper, to taste
– 1 tablespoon fresh dill or parsley, chopped (optional for garnish)

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### Instructions

#### 1. **Prepare the Vegetables**
Start by preparing the vegetables. Peel and thinly slice the cucumbers, cutting them into rounds or half-moons, depending on your preference. If you’d like, sprinkle the sliced cucumbers with a little salt and let them sit for 10-15 minutes to draw out excess moisture. Afterward, blot the cucumbers with a paper towel to keep the salad crisp.

Shred the cabbage finely, either by hand or with a mandoline slicer for uniform pieces. If you’re using a carrot, julienne or grate it for a pop of color and slight sweetness. If you like the extra zing, thinly slice the red onion.

#### 2. **Make the Dressing**
In a small bowl, whisk together the olive oil, apple cider vinegar, and honey (or sugar). The honey adds a subtle sweetness that balances the tang of the vinegar. Season with salt and freshly ground black pepper to taste. Feel free to adjust the vinegar and honey amounts depending on your preferred level of tang and sweetness.

#### 3. **Toss the Salad**
In a large bowl, combine the sliced cucumbers, shredded cabbage, carrot, and red onion (if using). Pour the dressing over the vegetables and toss gently to combine, making sure all the ingredients are coated evenly.

#### 4. **Chill and Serve**
Once everything is tossed, let the salad sit in the refrigerator for about 20-30 minutes to chill and allow the flavors to meld together. This step is optional but will enhance the flavor and make the salad even more refreshing.

Before serving, garnish the salad with chopped fresh dill or parsley for a burst of fresh herb flavor and color.

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