Cabbage and cucumber salad on a green plate with a fork beside it

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There are two kinds of cabbage in this; green and purple. I think purple cabbage is strikingly beautiful. I love purple. It happens to be my favorite color. This cabbage and cucumber salad is perfect for Fall. The sunflower oil is important. The flavor and smell of sunflower oil is so nice. It really improves the flavor of any salad that has an oil-based dressing. I’m happy to report that Amazon has an excellent selection of Sunflower Oils. My bottle was gifted to me by my Mama. Most Russian stores carry it. **side note: Now I need some advice… I clocked out at 9pm singing my son to sleep and woke up at 2:00 am! Now I’m blogging and hoping I can go back to sleep tonight. I really have to catch my groove the first day off after a night shift. I’m kinda really cranky when I’m tired. I’m also prone to grumbling, bad hair days are more common, and my sense of humor goes to pot. I keep trying different routines that aren’t really working. Any suggestions out there? …End of side note**

Ingredients for Cabbage and Cucumber Salad:

1 white cabbage
1/2 red cabbage
1 English cucumber
1 bunch green onion
4 Tbsp sunflower oil
1.5 Tbsp vinegar
1.5 tsp salt

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How to Make Cabbage and Cucumber Salad:

1. Wash all the vegetables. Using mandolin, thinly shred 1 white cabbage and 1/2 red cabbage and place them in a large bowl. (Alternate method for shredding is using a sharp knife to finely shred cabbage; it’s just more time consuming). Do protect your hands if using a mandolin. I’m sporting my new Trudeau Oven Gloves. They are very functional; unlike a regular oven mitt where you can’t bend your fingers. Oh wait, that’s my husbands hand there; I don’t have man hands, but the gloves fit us both.

 

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2. Peel and julienne 1 English cucumber and finely dice green onion. Add both to the bowl.

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3. In a small bowl, make your dressing by mixing 4 Tbsp sunflower oil,  1.5 Tbsp vinegar and 1.5 tsp salt. Stir it into the salad to taste. You may not need all of it depending on the size of your cabbages. Most people just drizzle in the dressing ingredients to-taste, but I’ve always considered that risky business.

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This salad is best when served fresh, enjoy 😀

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This cabbage and cucumber salad is a classic Fall salad and a staple in our home!

Cabbage and Cucumber Salad Recipe

4.93 from 14 votes
Author: Natasha of NatashasKitchen.com
Cabbage and cucumber salad on a green plate with a fork beside it
Using sunflower oil is important. It can best substituted with olive oil, but sunflower oil really improves the flavor of this salad.
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 6 -8
  • 1 medium head of white cabbage
  • 1/2 medium head of red/purple cabbage
  • 1 English cucumber or 4 small cucumbers
  • 1 bunch of green onion
  • 4 tbsp sunflower oil
  • 1 1/2 tbsp vinegar or to taste
  • 1 1/2 tsp salt or to taste

Instructions

  • Wash your vegetables. Using a mandolin or knife, thinly shred 1 white cabbage and 1/2 red cabbage. Place them in a large bowl.
  • Peel and julienne 1 English cucumber and finely dice green onion. Add both to the bowl.
  • In a separate small bowl use a fork to mix 4 tbsp sunflower oil, 1 1/2 tbsp vinegar and 1 1/2 tsp salt. Stir it into the salad to taste. You may need less depending on the size of your cabbages.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Cabbage and Cucumber Salad
Skill Level: Easy
Cost to Make: $
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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Miranda B.
    January 15, 2022

    Hey there, wanted to drop a line and let you know that I loved this recipe. I made a couple of substitutions as follows:
    -included a whole purple cabbage and no green cabbage
    -subbed olive oil for sunflower oil

    Just made do with what I had on hand but still came out delicious! What a quick but eye-pleasing and taste-bud exciting salad! Will make again 🙂
    Thanks!

    Reply

    • Natashas Kitchen
      January 15, 2022

      Thank you so much for sharing that with me, Miranda! I’m so glad you enjoyed it!

      Reply

      • Cindy O
        May 31, 2024

        I was thinking the same thing just now as I was looking for a good slaw recipe if the sunflower oil can be substituted with EVOO or avocado oil. I never use sunflower oil so buying just to use 4T wasn’t worth it. I LOVE your recipes and your YouTube videos. You are so amazing.

        Reply

  • Yevgeniya ( Yevg Oren in FB)
    March 24, 2018

    I saw great recipe with Brussels cabbage and now can not find it , please help Thanks a lot Love you!!!

    Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      Yevgeniya, I don’t have any recipes with Brussels cabbage on the site. Have you seen it on my Facebook page? Sometimes I share content from other sites on Facebook.

      Reply

      • Yevgeniy ( Yevg Oren in FB)
        March 25, 2018

        Thanks I pretty sure it was on FB, but I am reading culinary sites in the Your blog and the rest only in Russian. It was recipe looks as Your. I find recipe with brussels cabbage on you Blog, but not what I remember.
        In this case, please , give me different advice re- frying pan, what do you use? I see it is probably iron? But what kind? Do you have it in you “shop”

        Reply

        • Natasha
          natashaskitchen
          March 26, 2018

          Hi Yevgeniy, you can search all of our recipes by ingredients if you are ever looking for something specific – see the recipes tab at the top of the page and scroll to the ingredients section. We do have all of our pans that we use in our shop page.

          Reply

  • Maggie
    February 7, 2018

    Hi just ran across this recipe. Looks wonderful! But I have a quick question. What mandolin slicer would you recommend?
    Thans!

    Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Maggie, we actually don’t have a good one right now. Our last one broke and I need to replace it. I have my eye on this one (Amazon affiliate link), but haven’t tried it yet to provide a glowing review.

      Reply

  • Shayla Middleton
    September 3, 2016

    I thought this was too simple to be delicious….but I was wrong!

    I used olive oil and apple cider vinegar cuz that’s all I had- yum!

    Topped it with simple tuna fish, chopped cherry tomatoes, and shredded fresh arugula… Wow!

    Clean, filling and delish!

    Mahalos Natasha!

    Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      I’m so happy you enjoyed it!! Thank you so much for sharing that with me 🙂

      Reply

  • Molly
    February 5, 2016

    I just got back from Ukraine, where I ate a salad similar to this at my hotel every day. I can’t wait to try this at home!

    Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      I would love to hear how it compares 😀.

      Reply

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