Go Back
To make this Crunchy Cabbage Cucumber Salad, you will need: - 2 cups green cabbage, finely shredded - 1 large cucumber, sliced thinly - 1 red bell pepper, diced - 1 carrot, grated - 1/4 cup red onion, thinly sliced - 1/4 cup chopped fresh cilantro - 3 tablespoons rice vinegar - 2 tablespoons sesame oil - 1 teaspoon honey or agave syrup - Salt and pepper to taste - 1/4 cup roasted peanuts, roughly chopped (for crunch) These simple ingredients blend together for a fresh and vibrant salad. You can make this salad your own with some optional ingredients: - Sliced radishes for extra crunch - Shredded carrots for added sweetness - Chopped jalapeño for a spicy kick - Avocado for creaminess - Lime juice for a zesty twist Feel free to mix and match to create a flavor that fits your taste. Using fresh, high-quality ingredients makes a big difference in taste. Here are my top picks: - Cabbage: Look for firm heads without blemishes. - Cucumber: Choose organic cucumbers for the best flavor. - Bell Pepper: Pick vibrant red bell peppers; they add sweetness. - Sesame Oil: Use toasted sesame oil for a deeper flavor. - Peanuts: Freshly roasted peanuts add the best crunch. For the best results, choose fresh and local products whenever possible. For the full recipe, check out the earlier section. First, gather all the ingredients. You need fresh cabbage, cucumber, bell pepper, carrot, onion, and cilantro. Start by finely shredding the cabbage. This gives it a nice crunch. Next, slice the cucumber thinly. Thin slices soak up the dressing well. Dice the red bell pepper and grate the carrot. Then, thinly slice the red onion. Place all these veggies in a large mixing bowl. Make sure you toss them gently to mix. In a separate small bowl, whisk together the rice vinegar, sesame oil, honey, salt, and pepper. This dressing brings a zesty flavor. Adjust the seasoning to match your taste. If you like it sweeter, add a bit more honey. For a tangy kick, add more vinegar. The dressing should balance well with the veggies. Pour the dressing over the mixed vegetables. Toss everything together until the veggies are well coated. This step is key for great flavor. Next, fold in the chopped cilantro and roasted peanuts. The peanuts add a perfect crunch. Let the salad sit for 10-15 minutes. This waiting time allows the flavors to blend. When ready to serve, you can enjoy it chilled or at room temperature. Toss lightly again before serving to keep it fresh. For a beautiful look, serve it in a large bowl, garnished with more cilantro and chopped peanuts. For the full recipe, check the earlier section. To get the best crunch, start with fresh veggies. Use green cabbage and cucumbers that are firm. Shredding the cabbage finely helps it mix well. Slice the cucumber thinly for a nice bite. You can also chill the salad before serving. This keeps everything crisp and tasty. Adding roasted peanuts right before serving gives an extra crunch. Seasoning is key to a zesty salad. I like using rice vinegar for a tangy taste. Sesame oil adds a rich flavor without being heavy. Honey or agave syrup balances the acidity. Don't forget salt and pepper; they bring everything together. You can also add a sprinkle of chili flakes for a spicy kick. Fresh cilantro adds a bright taste, too. Serve this salad in a big bowl to show off its colors. Garnish with extra cilantro and chopped peanuts for flair. This salad pairs well with grilled chicken or fish. You can also enjoy it as a light lunch on its own. For a picnic, pack it in a jar for easy transport. For the full recipe, check the earlier section. {{image_2}} You can switch things up with different veggies. Try adding shredded carrots for extra color and crunch. Radishes add a peppery kick. If you like some heat, diced jalapeños work well too. You could also use purple cabbage for a vibrant look. Mixing in snow peas or bell peppers can add a nice crunch and sweetness. To make this salad a meal, add protein. Grilled chicken or shrimp pairs well with the fresh flavors. You can also add chickpeas for a plant-based boost. Tofu cubes are another great option. These proteins not only fill you up but also make the salad more nutritious. The dressing can change the whole dish. Try lime juice for a tangy twist. A mix of yogurt and herbs makes a creamy dressing. For more sweetness, use a bit of orange juice. You can also experiment with spicy sauces like sriracha or chili paste. Each dressing creates a new flavor experience for your Crunchy Cabbage Cucumber Salad. For the full recipe, check the provided details. After enjoying your Crunchy Cabbage Cucumber Salad, store any leftovers in an airtight container. This method keeps the salad fresh and crisp. Make sure to separate any toppings, like peanuts, to maintain crunchiness. You can add them just before serving. Place the container in the fridge. The cooler temperature helps preserve the salad's flavor and texture. When meal prepping this salad, chop your veggies ahead of time. Store them in separate containers until you're ready to mix. This way, all ingredients stay fresh. Prepare the dressing ahead too, and keep it in a jar. When meal time arrives, combine everything for a fresh and zesty dish. This method supports easy assembly and keeps your salad vibrant. Your salad will stay fresh in the fridge for about three days. Check for wilting cabbage or slimy cucumbers. These signs mean it’s time to toss the salad. Fresh ingredients bring the best flavor. If the salad begins to smell off or changes color, it’s best to discard it. Always trust your senses; they guide you in food safety. For the full recipe, check the detailed instructions! Cabbage is low in calories and high in fiber. It helps with digestion and weight loss. It also provides vitamin C, which boosts your immune system. Cabbage contains antioxidants that protect your cells. Cucumbers are hydrating and refreshing. They are also low in calories. Cucumbers provide vitamin K, which helps with bone health. Both vegetables are rich in water, which keeps you hydrated. Yes, you can make this salad ahead of time. If you prepare it a few hours before serving, it will taste even better. The flavors will blend together nicely. However, if you make it a day early, store the dressing separately. This keeps the veggies crunchy. Add the dressing just before serving for the best texture. To make this salad vegan, simply swap honey for agave syrup. This keeps it sweet and plant-based. You can also add more veggies or use different nuts for crunch. Try adding chickpeas for extra protein. Feel free to experiment with the dressing too. Using a plant-based oil will maintain the vegan theme. Check the Full Recipe for more ideas! This blog post covered how to make a crunchy cabbage cucumber salad. We explored the key ingredients and how to prepare them. I shared tips for maximum crunchiness and tasty seasonings. You also learned about different variations and how to store your salad. Remember, this salad is not just delicious. It’s versatile and healthy too. With these tips and tricks, you can enjoy a fresh, vibrant salad anytime. Try customizing it to suit your taste and make it your own! Happy eating!

Crunchy Cabbage Cucumber Salad

Discover the refreshing Crunchy Cabbage Cucumber Salad that's perfect for any occasion! This vibrant salad combines green cabbage, crisp cucumbers, colorful bell peppers, and crunchy peanuts for a delightful crunch. Learn how to make this easy and healthy dish in just 30 minutes with simple ingredients and a flavorful dressing. Click to explore the full recipe and impress your family and friends with this delicious salad!
Print Recipe Pin Recipe

Ingredients
  

2 cups green cabbage, finely shredded

1 large cucumber, sliced thinly

1 red bell pepper, diced

1 carrot, grated

1/4 cup red onion, thinly sliced

1/4 cup chopped fresh cilantro

3 tablespoons rice vinegar

2 tablespoons sesame oil

1 teaspoon honey or agave syrup

Salt and pepper to taste

1/4 cup roasted peanuts, roughly chopped (for crunch)

Instructions
 

In a large mixing bowl, combine the finely shredded cabbage, sliced cucumber, diced red bell pepper, grated carrot, and red onion. Toss to evenly distribute the vegetables.

    In a small bowl, whisk together the rice vinegar, sesame oil, honey (or agave syrup), salt, and pepper to create the dressing. Adjust seasoning to taste.

      Pour the dressing over the cabbage mixture and mix well until all the veggies are coated with the dressing.

        Gently fold in the chopped cilantro and roasted peanuts, ensuring they are evenly distributed in the salad.

          Allow the salad to sit for 10-15 minutes to let the flavors meld together.

            Serve chilled or at room temperature, tossing lightly before serving for an even distribution of ingredients.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve in a large bowl or platter, garnishing with extra cilantro and a sprinkle of chopped peanuts on top for a vibrant look.