1Prepare the Vegetables: Shred cabbage, thinly slice cucumber and red bell pepper, and thinly slice green onions. Chop fresh herbs if using.
2Make the Dressing: Whisk together mayonnaise (or Greek yogurt), olive oil, apple cider vinegar or lemon juice, Dijon mustard, garlic powder, salt, and pepper. Adjust seasonings to taste. Add honey or maple syrup if desired.
3Assemble the Salad: Combine shredded cabbage, cucumber, red bell pepper, green onions, and herbs (if using) in a large bowl. Pour dressing over salad and toss gently to coat.
4Chill (Optional): Chill the salad for 15-30 minutes before serving for best results.
5Serve: Serve as a side dish or light meal
Ingredients
2 cups shredded cabbage (green or Napa)
0.5 thinly sliced cucumber (English cucumbers work well)
0.5 thinly sliced red bell pepper
2 thinly sliced green onions, including both the white and green parts
2 tablespoons fresh dill or parsley, chopped (or a mix of both) – optional
2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
1 tablespoon olive oil
1 tablespoon apple cider vinegar or lemon juice (adjust to taste)
1 teaspoon Dijon mustard
0.5 teaspoon garlic powder
0.5 teaspoon salt (or to taste)
0.25 teaspoon black pepper (or to taste)
0.5 teaspoon honey or maple syrup (for a touch of sweetness)
If using a whole head of cabbage, remove any damaged outer leaves. Cut the cabbage in half and then shred it thinly using a sharp knife or a mandoline slicer.
If you’re using a regular cucumber, you can peel it partially or entirely if you prefer. English cucumbers have thinner skin and don’t need peeling.
Taste and adjust the seasonings as needed. Add a touch of honey or maple syrup if you prefer a slightly sweeter dressing.
Be careful not to bruise the vegetables.
The salad can be served immediately, but it’s often more refreshing if chilled for 15-30 minutes to allow the flavors to meld