Cabbage Cucumber Salad

This cabbage cucumber salad is a refreshing and crunchy salad that is easy to make. With just four ingredients (plus salt), this is a very easy salad to make and yet it is absolutely delicious.

Cabbage Cucumber Salad served in a bowl

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I grew up eating this salad and it’s totally a reminder of my childhood. For me, it’s a Russian dish as I haven’t seen other cultures serve a salad like this. But it could come from another Slavic group, I guess.

To be totally clear, I generally don’t like peas. This is the first recipe on here that has peas. BUT, for some reason (probably going back to that childhood thing), this salad needs peas. So add the peas, if you like. Or remove them, if you don’t. It’s a preference thing.

Anyhow, there is just something about this salad that makes plain cabbage and normal cucumbers into something good when put together. I hope you give it a try.

Ingredients for Cabbage Cucumber Salad

Cabbage – plain white (or green) cabbage, finely shredded

Cucumber – I love using small snack cucumbers as they actually taste good as opposed to the long English cucumbers (at least here, in Germany)

Canned peas – just half a small can of peas, about 7oz (200g). The one I’m linking to is the brand we have here in Germany. Use the whole can if you like peas a lot. I don’t, so I just add a little bit.

Mayonnaise – the only “dressing” you need. I love Hellmann’s (not affiliate), but any kind will work.

Salt – only seasoning you need.

Dill – optional, but gives an additional pop of color to the salad. If I have it, I add it. If I don’t (like in the winter time), I omit.

Cabbage Cucumber Salad served in a bowl

How to Make this Cabbage Salad

Rinse the cabbage and remove a few outer leaves, if necessary (they usually have more spots or are brownish yellowish in color.

Using a mandoline slicer, shred the cabbage into thin, long-ish pieces. The length is totally up to you, but keep in mind that very long pieces are harder to eat. You can also use a good, sharp knife to do this, if you don’t have a mandoline slicer. Transfer the shredded cabbage to a salad bow.

Slice the cucumber in half and then slice thinly. Add to the cabbage.

Drain the water from the canned peas then add them to the salad.

Add mayo and salt. Mix everything well.

Serve immediately.

While the salad still tastes good after a while, it is best served right away because the cabbage and cucumbers let out a lot of juice.

Tips and Tricks for Making Cabbage Salad

  • Use a mandoline slicer. as it makes it much easier to shred the cabbage. If you don’t have one, make sure you have a large, sharp knife.
  • Let salad stand for a couple of minutes after adding salt. It might be a bit hard to mix the salad at first because the cabbage is a bit tough. Let it stand for a couple of minutes. Once the salt starts working, the cabbage will let out some juices and will be much easier to mix.
  • Mix the mayo well. Make sure to really mix the mayo into the salad, otherwise you might get a spoonful of mayo in your mouth because sometimes the little strands of cabbage really clump around the mayo in one spot.

Recipe Variations

  • Herbs – you can add additional herbs to the salad, such as green onion or parsley to change it up a bit.
  • Remove peas – if you don’t like peas, you can omit them in the recipe. The salad will still taste good.

How to Store this Cabbage Cucumber Salad

It is best to eat this salad right away. If there are any leftovers, store in a covered container in the fridge for up to 1 day. Note, the salad will be a bit more soggy, but should still taste good.

Recommended Tools

As I mentioned throughout this post, a mandoline slicer makes things easier when shredding the cabbage. Otherwise, use a good, sharp chef’s knife.

More Easy Recipes for Salads

Cabbage Cucumber Salad served in a bowl

Other Recipes

Because this cabbage cucumber salad is so refreshing and juicy, it goes so well with hearty or filling dishes. I totally recommend making it with:

Lastly, if you make this Cabbage Cucumber Salad, please take a moment to comment below and leave a rating. It’s such a help for others who might want to try the recipe.And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!

Cabbage Cucumber Salad with Peas

Refreshing cabbage salad with cucumber and peas.
Prep Time15 minutes
Course: Salad
Cuisine: Russian
Keyword: Cabbage, Cucumber, Peas
Servings: 6
Calories: 77kcal

Ingredients

  • ¼ small Cabbage (about 13.5oz or 385g)
  • 1 snack Cucumber (4oz or 115g)
  • ½ cup Canned peas (70g)
  • 3 tbsp Mayonnaise (or to taste)
  • ½ tsp Salt or to taste
  • Dill (optional)

Instructions

  • Rinse the cabbage and remove a few outer leaves, if necessary (they usually have more spots or are brownish yellowish in color). Using a mandoline slicer or a sharp knife and cutting board, shred the cabbage into thin, long-ish pieces. Transfer the to a salad bow.
  • Slice the cucumber in half and then slice thinly into half-moons. Add to the cabbage.
  • Drain the water from the canned peas then add them to the salad.
  • Add mayo and salt. Mix everything well.
  • Serve immediately.

Notes

Let the salad stand for a couple of minutes after adding salt. It will be easier to mix.
– While the salad still tastes good after a while, it is best served right away because the cabbage and cucumbers let out a lot of juice.

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