Cabbage and Cucumber Salad
This no-mayo cabbage and cucumber green slaw is cool, crunchy, flecked with dill, and spiked with a simple dressing.
Servings: 8 people
Equipment
- This is an affiliate link.Mandoline
Ingredients
- 500g / 1/2 small head of white cabbage sliced thinly (7 cups sliced)
- 5 baby cucumber or 1 English cucumber, sliced
- 1 shallot sliced
- 2 tbsp dill chopped
- 4 tbsp toasted sunflower or pumpkin seed combined or 1/4 cup red onion, sliced
- 2 tbsp apple cider vinegar
- 4 tbsp unrefined sunflower oil or extra virgin olive oil
- 1 tsp salt
Instructions
- Slice the cabbage thinly using a mandoline or a food processor if you have one, then slice the cucumbers and shallot. In a large mixing bowl combine the cabbage, cucumbers, shallots and chopped dill.
- Mix the apple cider vinegar and unrefined sunflower oil with a teaspoon of salt, then pour all over the ingredients and mix to coat. Sprinkle with the seeds and give the salad another quit mix.
Nutrition
Calories: 132kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 307mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 1mg