The photo appears to show a fresh, creamy crunchy vegetable salad made with thinly sliced cabbage, cucumber, carrots, green onion and a creamy herb dressing. Similar cucumber-cabbage salads commonly use mayonnaise or sour cream with vinegar/lemon and dill.
Recipe Details
Servings: 4–6
Prep Time: 15 minutes
Chill Time: 20–30 minutes
Total Time: About 45 minutes
Cooking: No cooking required
Ingredients
For the Salad
4 cups finely shredded green cabbage
2 medium cucumbers, thinly sliced
2 medium carrots, peeled and thinly sliced or julienned
½ small red bell pepper, thinly sliced
½ small green bell pepper, thinly sliced
3 green onions, thinly sliced
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon salt
Creamy Dressing
½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon white vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
1 small garlic clove, finely grated
½ teaspoon dried dill
¼ teaspoon black pepper
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
A creamy dill dressing based on mayonnaise, vinegar, lemon, dill and olive oil works particularly well with cucumber and carrot.
Instructions
1. Prepare the vegetables
Thinly shred the cabbage.
Slice the cucumbers into thin half-moons. If your cucumbers have a very watery center, remove some of the seeds first.
Julienne or very thinly slice the carrots.
Thinly slice the bell peppers and green onions.
Add everything to a large bowl.
2. Reduce excess moisture
Sprinkle the cucumber and cabbage lightly with ¼ teaspoon salt and let them sit for about 10 minutes.
Drain any liquid that collects.
Gently pat the vegetables dry with paper towels.
This helps prevent the finished salad from becoming watery. Cabbage and cucumber release moisture as they sit, which can thin a creamy dressing.
3. Make the creamy dressing
In a separate bowl, whisk together:
Mayonnaise
Sour cream or Greek yogurt
Lemon juice
Vinegar
Dijon mustard
Honey
Garlic
Dried dill
Black pepper
Salt
Olive oil
Whisk until smooth and creamy.
Taste and adjust the seasoning.
For a tangier dressing, add another teaspoon of lemon juice.
For a sweeter dressing, add another ½ teaspoon honey.
4. Combine
Add the fresh dill and parsley to the vegetables.
Pour about ¾ of the dressing over the salad.
Toss gently until everything is evenly coated.
Add more dressing only if needed.
5. Chill
Cover and refrigerate for 20–30 minutes.
This gives the flavors time to blend while keeping the vegetables pleasantly crisp.
For the crunchiest texture, serve soon after dressing; cucumber and cabbage release more liquid the longer they sit.
6. Serve
Transfer to a serving bowl.
Garnish with:
Fresh dill
Parsley
Thin cucumber slices
A little freshly cracked black pepper
Serve chilled.
Optional Creamier Version
For a richer salad closer to traditional creamy coleslaw, use:
¾ cup mayonnaise
¼ cup sour cream
1½ tablespoons vinegar
1 tablespoon lemon juice
1 teaspoon honey
2 tablespoons fresh dill
This style follows the classic creamy cabbage-and-carrot approach of combining shredded vegetables with mayonnaise, vinegar and dill.
Lighter Version
Replace the mayonnaise with:
½ cup plain Greek yogurt
2 tablespoons light mayonnaise
This gives you a creamy dressing with more protein and a lighter overall texture.
Nut & Allergen Information
Naturally Nut-Free
The recipe does not require peanuts or tree nuts.
Main Allergens to Check
Egg: Mayonnaise may contain egg.
Milk: Sour cream contains dairy; Greek yogurt also contains dairy.
Mustard: Dijon mustard contains mustard.
Possible nuts: Some commercial mayonnaise, dressings, or specialty products may have manufacturing cross-contact warnings.
For a Strict Nut-Free Diet
Choose mayonnaise, mustard, vinegar, and other packaged ingredients with an appropriate peanut/tree-nut allergen statement, and avoid cross-contact from cutting boards, knives and serving utensils.
Dairy-Free
Use dairy-free mayonnaise and dairy-free yogurt/sour cream.
Egg-Free
Use an egg-free mayonnaise.
Vegan
Use vegan mayonnaise, dairy-free yogurt and maple syrup instead of honey.
Gluten-Free
The vegetable ingredients are naturally gluten-free. Check packaged mayonnaise, mustard and seasonings for gluten-containing additives or cross-contact if required.
Nutrition — Approximate
Per serving, assuming 6 servings:
Calories: ~190
Protein: ~3 g
Carbohydrates: ~10 g
Fiber: ~3 g
Fat: ~15 g
Saturated Fat: ~2 g
Sugar: ~6 g
Sodium: ~350–450 mg
Values vary according to the mayonnaise, yogurt and amount of dressing used.
Tips for the Best Salad
Use English or Persian cucumbers: They tend to have fewer seeds and stay crisp.
Slice everything thinly: Thin vegetables allow the creamy dressing to coat every bite.
Don’t drown the vegetables in dressing: Start with ¾ of the dressing and add more only when necessary.
For extra crunch: Add the cucumber immediately before serving.
For more Mediterranean flavor: Add chopped fresh mint, a little oregano and a squeeze of lemon.
For extra protein: Add grilled chicken, chopped boiled eggs, chickpeas or tuna.
For a little heat: Add finely chopped jalapeño or a pinch of red pepper flakes.
Storage
Store leftovers in an airtight container in the refrigerator.
Best quality: within 1 day.
It can remain refrigerated for about 2–3 days, but the vegetables will gradually release water and the salad will become less crunchy.
If making it ahead, keep the vegetables and dressing separate and combine shortly before serving.
Q&A
Q: What kind of cabbage should I use?
Green cabbage works best for the salad shown in the picture, but Napa cabbage can give you a softer, more delicate texture.
Q: Can I use red cabbage?
Yes. Replace 1–2 cups of green cabbage with shredded red cabbage for extra color and crunch.
Q: Can I use only mayonnaise?
Yes. Use about ¾ cup mayonnaise and omit the sour cream.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. Use plain Greek yogurt for a lighter, tangier dressing.
Q: Why did my salad become watery?
Cucumber and cabbage naturally release water. Salting and draining the vegetables before dressing helps, and serving the salad soon after mixing keeps it crisp.
Q: Can I make this salad the night before?
Yes, but for the best crunch, prepare the vegetables and dressing separately and combine them shortly before serving.
Q: Can I add chicken?
Absolutely. Grilled or roasted chicken turns this into a filling meal.
Q: Can I add shrimp?
Yes. Chilled cooked shrimp pairs especially well with the creamy lemon-dill dressing.
Q: Can I add cheese?
Crumbled feta is an excellent addition and gives the salad a Mediterranean flavor.
Q: Can I add corn?
Yes. Sweet corn works nicely with the crunchy cabbage, cucumber and carrot.
Q: Can I make it spicy?
Yes. Add chili flakes, cayenne, jalapeño or a small amount of hot sauce.
Q: Is this keto-friendly?
It can be made keto-friendly by using a low-carb mayonnaise and replacing the honey/sugar with a keto-friendly sweetener.
Q: Is this good for meal prep?
Yes, but store the dressing separately. Assemble individual portions when you’re ready to eat.
Q: What can I serve it with?
It pairs beautifully with grilled chicken, grilled fish, burgers, roasted meat, sandwiches, wraps, kebabs and Mediterranean-style meals.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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