Big Batch Cucumber and Cabbage Salad Recipe

Big Batch Cucumber and Cabbage Salad Recipe

Ingredients:

Vegetables:

• 1 large head of green cabbage (about 2–2.5 lbs), finely shredded
• 4 large cucumbers, thinly sliced (peeling optional)
• 1 red onion, thinly sliced (optional, for color and sharpness)
• 1 bunch fresh dill, chopped (or 2 tbsp dried dill)

Optional Add-ins:

• 2 carrots, shredded (adds color and sweetness)
• 1 red bell pepper, thinly sliced

Dressing:

• 1 cup white vinegar (or apple cider vinegar)
• ½ cup vegetable oil (or sunflower oil)
• 2 tablespoons sugar (adjust to taste)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced (optional, for a little bite)
• 1 teaspoon mustard (optional, for a tangy kick)

Instructions:

1. Prepare the vegetables:

• Shred cabbage finely using a knife or food processor.
• Slice cucumbers thinly (a mandoline makes this easier).
• Slice onion and other optional vegetables if using.
• Combine everything in a very large mixing bowl.

1. Make the dressing:

• In a separate bowl or jar, whisk together vinegar, oil, sugar, salt, pepper, and optional garlic and mustard.
• Taste and adjust the balance—add more sugar if it’s too sharp, or more vinegar if you want extra tang.

1. Combine:

• Pour the dressing over the vegetables.
• Toss thoroughly until everything is well coated.

1. Chill:

• Cover and refrigerate for at least 1–2 hours, preferably overnight. The flavors get better as it sits.

1. Serve:

• Give it a final toss before serving. Garnish with extra dill or sesame seeds if desired.

Storage:

• Keeps well in the refrigerator for 3–4 days.
• Can be made ahead—it actually tastes better the next day!