Creamy Cucumber & Cabbage Salad

Creamy Cucumber & Cabbage Salad

This crisp and refreshing salad is perfect as a side dish or a light meal.

Yields: 4 servings Prep time: 15 minutes

Ingredients:

For the Salad:

• 1/2 medium head green cabbage (about 3-4 cups shredded), thinly sliced or shredded
• 1 large English cucumber, thinly sliced into half-moons or rounds
• 1/2 red bell pepper, thinly sliced or julienned (or 1 medium carrot, julienned or grated, for color and crunch)
• 2-3 green onions (scallions), thinly sliced (white and light green parts)
• Optional: 1/4 cup chopped fresh dill or parsley for added freshness

For the Creamy Dressing:

• 1/2 cup mayonnaise (light or regular)
• 2 tablespoons Greek yogurt or sour cream (for tang and creaminess, optional)
• 1-2 tablespoons white vinegar or apple cider vinegar (adjust to taste for tang)
• 1 tablespoon sugar or honey (adjust to taste, balances the tang)
• 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• Optional: 1 tablespoon milk or water to thin the dressing, if needed

Instructions:

1. Prepare the Vegetables:

   • Thoroughly wash and dry all the vegetables.
   • Thinly slice or shred the cabbage.
   • Slice the cucumber into half-moons or rounds. If the cucumber has large seeds, you can scoop them out before slicing, but for English cucumbers, it’s usually not necessary.
   • Thinly slice the red bell pepper or julienne the carrot.
   • Thinly slice the green onions.
   • Combine all the prepared vegetables in a large salad bowl.

2. Make the Dressing:

   • In a medium bowl, whisk together the mayonnaise, Greek yogurt (if using), white vinegar, sugar, garlic powder, onion powder, black pepper, and salt.
   • Taste the dressing and adjust the seasonings (vinegar, sugar, salt, pepper) to your preference. If the dressing is too thick, add milk or water one tablespoon at a time until it reaches a pourable consistency.

3. Combine and Serve:

   • Pour the creamy dressing over the prepared vegetables in the salad bowl.
   • Toss gently but thoroughly until all the vegetables are evenly coated with the dressing.
   • If using fresh dill or parsley, stir it in now.
   • For best flavor, you can let the salad chill in the refrigerator for at least 15-30 minutes before serving, allowing the flavors to meld.
   • Serve cold and enjoy!

Tips for Success:

• Crispiness: For the crispiest salad, make sure your vegetables are very dry after washing.
• Make Ahead: While best served fresh, this salad can be made a few hours in advance. If making further ahead, keep the dressing separate and toss just before serving to prevent the cabbage from wilting too much.
• Variations:
  • Add some chopped fresh mint for a different flavor profile.
  • For a heartier salad, you could add some cooked, shredded chicken.
  • A pinch of red pepper flakes can add a little heat to the dressing.

Enjoy your delicious and refreshing creamy cucumber and cabbage salad!