Crisp Cabbage and Cucumber Summer Salad

Light, refreshing and easy to pair, cabbage and cucumber salad is a summer staple. Whether for a potluck, picnic, or BBQ, this no-mayo green slaw is cool, crunchy, flecked with dill, and finished with a simple dressing.

If you prefer a creamier option, a classic coleslaw is always a crowd-pleaser. My version uses a colourful mix of red and white cabbage plus carrot for guests who love a mayo-based slaw.

I’ve enjoyed salads from many cuisines, but this simple cucumber and cabbage salad always brings me home. Full of familiar Eastern European ingredients — cabbage, cucumber, shallot and dill — it’s pure nostalgia. Growing up in Russia it was often called “Vitamin Salad,” prized for its simplicity, freshness and affordability. Big bowls of it appeared at family meals alongside dishes like pelmeni and kotlety.

I loved it then and I love it still. Here’s an easy, adaptable recipe and some tips to make the best summer slaw.

Simple cucumber and cabbage slaw

The beauty of a minimal salad is that it pairs with almost anything and comes together in minutes. This version requires just thinly sliced white cabbage, cucumbers and shallot, a handful of fresh dill, a straightforward dressing and a crunchy topping.

Dill is my herb of choice — its subtle fennel-like notes lift the mild vegetables and feel natural alongside cucumbers. For crunch I like a mix of toasted pumpkin and sunflower seeds; they add texture and extra fibre. The dressing is intentionally simple: apple cider vinegar, unrefined sunflower oil (or extra virgin olive oil if preferred) and salt. The oil commonly used in Eastern European salads is often unrefined and has a nuttier, more buttery profile than standard cooking oil; extra virgin olive oil works well if you don’t have an unrefined sunflower oil to hand.

What goes with it

This cabbage and cucumber salad is an ideal summer side because its clean, refreshing flavours complement heavier dishes. It travels well for picnics and potlucks and also makes a bright accompaniment to grilled meats.

Potluck

• Pair with a hearty tuna macaroni salad — the cabbage adds welcome crunch.
• Serve alongside salty caramelised onion sausage rolls to balance richness with freshness.

Picnic

• Team with a meat-heavy focaccia sandwich to introduce a crisp, cool contrast.
• Serve with a dill potato salad for double doses of dill and simple, satisfying flavours.

BBQ

• Top homemade burgers with the slaw or serve it on the side for a bright, crunchy contrast.
• Serve alongside simply grilled lemon-and-garlic chicken for a light, balanced meal.

Storage and leftovers

This salad can be made up to a day ahead, which makes it great for preparing before a picnic or outing. If packed for a day out, keep it chilled. Any portions left at room temperature for many hours should be discarded. If stored in an airtight container in the fridge, the salad will keep well for a day or two, though the shallot flavour will intensify over time.

More salad ideas

• Spanish Ensaladilla Rusa — a creamy, hearty vegetable salad.
• Avocado and Corn Salad — fresh, creamy and sweet.
• Mediterranean Tuna Pasta Salad Nicoise — a substantial, protein-packed option.
• Broccoli Slaw with Creamy Dill Pickle Dressing — a tangy alternative using raw broccoli.

Cabbage and Cucumber Salad

This no-mayo cabbage and cucumber green slaw is cool, crunchy, speckled with dill, and finished with a simple dressing. It makes about 8 side servings and takes roughly 10 minutes to prepare.

Ingredients

• 500g (about 1/2 small head) white cabbage, sliced thinly (≈7 cups sliced)
• 5 baby cucumbers, or 1 English cucumber, sliced
• 1 shallot, thinly sliced
• 2 tbsp fresh dill, chopped
• 4 tbsp toasted pumpkin and/or sunflower seeds
• 2 tbsp apple cider vinegar
• 4 tbsp unrefined sunflower oil or extra virgin olive oil
• 1 tsp salt, or to taste

Instructions

• Slice the cabbage very thinly using a mandoline or sharp knife. Slice the cucumbers and shallot.
• In a large bowl combine the cabbage, cucumbers, shallot and chopped dill.
• Whisk together the apple cider vinegar, oil and salt. Pour over the salad and toss to coat evenly.
• Sprinkle with toasted seeds and give the salad a final gentle toss. Serve immediately or chill briefly before serving.

Nutrition per serving (approx.): 132 kcal, 9 g carbohydrates, 3 g protein, 10 g fat. Use this as a general guideline; exact values will vary by ingredients and portions.