Cabbage Cucumber Salad

Cabbage Cucumber Salad

Cabbage Cucumber Salad– simple delicious creamy light cabbage cucumber salad.

My grandma used to make this salad when I was growing up. She loved to garden and was always planting cucumbers and cabbage.

This is one of my go-to salads when I am looking for a quick and simple salad to make. It is a great side dish for your summer bbq or a quick salad for lunch or dinner.

You only need a few ingredients and a short amount of time to make this tasty creamy salad. Enjoy right away or make ahead and eat later.

Let’s get started.

What are the ingredients for cabbage cucumber salad

Cabbage Cucumber Ingredients, cucumbers, sour cream, garlic

Ingredients:

Cabbage: I used 1/2 package of 10 oz angel hair coleslaw(green cabbage). You can also use a small green cabbage and slice it thinly.

Cucumbers: you can peel the cucumbers or choose to leave the skin on.

Sour Cream: gives the salad a tasty creamy texture.

Vinegar: goes great with the cucumbers.

Sugar: adds just the right amount of sweetness.

Salt: only need a little bit of salt for this recipe.

Minced Garlic: ties everything together with a tinge of garlic flavor.

Instructions:

Wash your cucumbers.

Cut cucumbers into small pieces.

Cucumbers

In a large bowl add 1/2 package of the green cabbage.

Cabbage

Add cucumbers to the bowl.

Cucumbers in a bowl

Mix cabbage and cucumbers.

Cucumbers and cabbage in a bowl

In another bowl add sour cream.

Sour Cream

Then add salt, sugar, vinegar, and minced garlic.

Sour cream and garlic in a bowl. Cabbage Cucumber Salad

Add your mixture to the cabbage and cucumbers and mix around.

Sour Cream and Cucumbers

Enjoy now or cover and let it chill and eat later.

Cabbage Cucumber Salad

Should I peel the cucumber skin?

The skin on cucumbers is okay to eat. It’s up to your preference if you want to leave the skin on or not. For this recipe, I left the skin on.

Can you make it in advance?

Yes, you can make it in advance. I would store the cabbage and cucumbers separately. When you are ready to serve then I would add the dressing.

Try these side dish recipes.

How long does the salad last?

If stored properly it should last 2-3 days in the refrigerator.

Tips for making the salad

  • You can substitute the sour cream for Greek yogurt.
  • Feel free to add onions if you prefer.
  • If you don’t like garlic you can omit from the recipe.
  • You can peel the skin or leave it on. I prefer to leave the skin on just wash the cucumber well.
  • If you are going to make ahead store the cabbage and cucumbers separately. When you are ready to eat the salad then add the dressing.
  • Feel free to add extra salt or sugar depending on your taste.
  • I used a prepackaged green cabbage coleslaw to make prepping faster.
  • Sprinkle cilantro or dill on top.

Additional things you can add to the salad

You can also add the following to the salad:

Onions

Blueberries

Tomatoes

Dill

Cilantro

Red Cabbage

Here are some additional recipes you might like to try:

20 Easy Zucchini Recipes For Dinner

Easy Homemade Alfredo Sauce Recipe

20 Best Fish Dinner Recipes

20 Best Grill Foil Packet Recipes

Cabbage Cucumber Salad

Simple delicious creamy light cabbage cucumber salad.
Prep Time10 mins
Cook Time10 mins
Course: Salad
Cuisine: American
Keyword: Cabbage Cucumber Salad, Cabbage Salad, Creamy Cucumber Salad, Cucumber Salad
Servings: 8
Calories: 42kcal
Author: Natashia @gomoneymom

Ingredients

  • 1/2 Package (10 oz) Angel Hair Coleslaw(Green Cabbage)
  • 2 Small Cucumbers
  • 2 Teaspoons White Vinegar
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 2 Teaspoons Minced Garlic

Instructions

  • Wash your cucumbers.
  • Cut cucumbers into small pieces.
  • In a large bowl add 1/2 package of the green cabbage.
  • Add cucumbers to the bowl.
  • Mix cabbage and cucumbers.
  • In another bowl add sour cream.
  • Then add salt, sugar, vinegar and minced garlic.
  • Add your mixture to the cabbage and cucumbers and mix around.
  • Enjoy now or cover and let it chill and eat later.

Notes

Nutrition will vary depending on the ingredients used.
Storage: Cover and store in the refrigerator for 2-3 days.