A fresh, crunchy salad inspired by your photo, with finely shredded cabbage, crisp cucumber, carrot, tomato, spring onion, and a creamy herbed dressing. It’s quick enough for lunch but substantial enough to serve alongside dinner.

Serves: 4–6
Prep time: 20 minutes
Chilling: 15–20 minutes

🥗 Ingredients

Salad

• 4 cups (300–350 g) finely shredded green cabbage
• 2 medium cucumbers, thinly sliced
• 1 large carrot, julienned or grated
• 1 medium tomato, thinly sliced or diced
• 3 spring onions, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• ½ small red bell pepper, thinly sliced
• ½ cup sweet corn, optional

Creamy dressing

• ½ cup (120 g) mayonnaise
• ½ cup (120 g) plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp apple-cider vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• ½ tsp sugar or honey
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried dill
• 1–2 tbsp cold water, as needed

👩‍🍳 Method

1. Prepare the vegetables

Wash and dry everything thoroughly.

Shred the cabbage as finely as possible. Slice the cucumber into thin rounds or half-moons.

Add cabbage, cucumber, carrot, tomato, spring onion, bell pepper, parsley and dill to a large bowl.

2. Prevent a watery salad

This makes a big difference.

Sprinkle the sliced cucumber with a small pinch of salt and leave for 5–10 minutes.

Pat or gently squeeze away the excess liquid.

If your cabbage is particularly wet, lightly massage it with a pinch of salt for about 30 seconds, then squeeze out excess moisture.

3. Make the dressing

Whisk together mayonnaise, yogurt, lemon juice, vinegar, Dijon mustard, garlic, sugar, salt, pepper and dill.

Add 1–2 tablespoons cold water if you want a thinner dressing.

Taste and adjust:

• More lemon → brighter
• More vinegar → tangier
• More yogurt → lighter
• More mayonnaise → richer
• More black pepper → sharper

4. Combine

Pour the dressing over the vegetables.

Toss gently but thoroughly until everything is coated.

For the freshest crunch, don’t drown the vegetables in dressing—you can always add more at the table.

5. Chill

Refrigerate for 15–20 minutes before serving.

Give it one final toss and sprinkle with a little fresh dill or parsley.

🌟 Extra-crunchy version

For a salad even closer to the texture in your photograph, add:

• ½ cup thinly sliced radishes
• ½ cup shredded iceberg lettuce
• 2 tbsp sunflower seeds
• 2 tbsp toasted pumpkin seeds

The seeds aren’t nuts and add wonderful crunch.

🌶️ Optional spicy dressing

Add:

• ½ tsp red chili flakes
• ½ tsp hot sauce
• ¼ tsp paprika

For a Middle Eastern-style twist, add a pinch of sumac.

🥛 Lighter dressing option

Replace the mayonnaise with additional Greek yogurt:

• ¾ cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp vinegar
• 1 tsp Dijon mustard
• Garlic, salt, pepper and dill

This produces a fresher, tangier dressing while remaining creamy.

🌰 Nut information

This recipe is naturally nut-free.

There are no walnuts, almonds, cashews, pistachios or peanuts in the basic recipe.

For added crunch, you can use sunflower or pumpkin seeds instead of nuts.

If preparing this for someone with a nut allergy, check the labels on mayonnaise, mustard, yogurt and other packaged ingredients for allergen/cross-contact information.

❓ Q&A

Can I make it ahead?
Yes, but for maximum crunch, keep the dressing separate and combine it shortly before serving. Once dressed, the salad is best within several hours.

Why did my salad become watery?
Cucumbers, cabbage and tomatoes release water. Dry the vegetables well and salt/drain the cucumber before mixing.

Can I use red cabbage?
Absolutely. It gives the salad a beautiful purple color and a slightly stronger crunch.

Can I leave out mayonnaise?
Yes. Use Greek yogurt and a little olive oil instead.

Can I use sour cream?
Yes. Replace the Greek yogurt with sour cream for a richer dressing.

Can I add chicken?
Definitely. Add 1½–2 cups shredded or grilled chicken for a complete meal.

What other protein works?
Boiled eggs, tuna, chickpeas or grilled shrimp all work nicely.

Can I make it vegan?
Use vegan mayonnaise and plant-based yogurt.

Can I add apples?
Yes! Thinly sliced green apple gives a lovely sweet-tart crunch.

What makes the salad taste better?
Let the dressing sit for about 10 minutes before tossing so the garlic and herbs have time to infuse it.

⭐ Best combination

For the closest balance to the pictured salad, use green cabbage + cucumber + carrot + tomato + spring onion + dill + parsley, then dress it with the mayo-yogurt-lemon-garlic dressing. The result is creamy, crunchy, tangy and incredibly refreshing.