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Cabbage Cucumber Salad

Mediterranean Recipe

This refreshing Mediterranean Cabbage Cucumber Salad is so good, full of sliced cabbage and cucumber, complemented by a drizzle of olive oil!

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Need to adjust?
1/2 cabbage
1 cucumber(s)
2 tablespoons olive oil
to taste salt

And love - it is the main ingredient!


3-4 tablespoons
Serving Size
0.3 g
7 g
1.6 g
1 g
Saturated Fat
0.8 g
0 mg
0.4 g
3 mg
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This refreshing Mediterranean Cabbage Cucumber Salad is so good, full of sliced cabbage and cucumber, complemented by a good drizzle of olive oil! Simple right? 😉

      This salad is so simple and doesn’t overwhelm with strong flavors!

      Mediterranean Cabbage Cucumber Salad in a big white bowl.

      What is the best season to make this recipe?

      This Mediterranean Cabbage Cucumber Salad lies in its versatility – it’s perfect for any season!

      However, I particularly like to make it when I have some fresh cabbage and cucumbers.

      The crispness of the vegetables and the refreshing dressing make it an ideal choice for picnics, barbecues, or as a light meal on a hot day.

      What are the health benefits of this dish?

      This salad is not only a delight for your palate but also has a lot of nutrients.

      Cabbage is low in calories and rich in vitamins C and K, as well as fiber, which aids in digestion and promotes overall gut health.

      Cucumbers are hydrating and packed with antioxidants, vitamins, and minerals, contributing to radiant skin and a healthy immune system.

      The addition of olive oil provides heart-healthy monounsaturated fats and may help reduce inflammation in the body.

      Together, these ingredients make for a refreshing and nourishing salad option.

      Where can I buy the required ingredients?

      You can find the ingredients for this salad at your local grocery store, farmer’s market, or specialty food store.

      Look for fresh, crisp cabbage and firm cucumbers in the produce section.

      Extra virgin olive oil and salt are typically available in the condiments aisle.

      I recommend buying high-quality olive oil for the best flavor in your salad.

      Alos, you can use olive oil in different dishes after (I have many recipes with olive oil, just choose ingredients and you will see).

      Can I substitute any of the ingredients?

      While the beauty of this salad lies in its simplicity, you can certainly customize it to suit your preferences.

      Feel free to add additional vegetables such as bell peppers, tomatoes, or red onions for extra flavor and color.

      You can also add apple vinegar or lemon juice for a citrusy twist.

      Experiment with different herbs and spices to elevate the flavor profile to your liking.

      Mediterranean Cabbage Cucumber Salad in a big white bowl with a fork in one hand.

      Can I make this dish part of a menu?

      Absolutely! The Mediterranean Cabbage Cucumber Salad pairs beautifully with a variety of dishes.

      For an appetizer, serve my delicious Shrimp in Garlic Sauce, Spicy Salmon Tartare, or Tuna Carpaccio.

      Serve it alongside Grilled Salmon Kabobs, Veal Cutlets or Poached Salmon in White Wine as the main course.

      For dessert, go with my Chocolate Raspberry Tart, Kiwi Pavlova, or Raspberry Pavlova.

      Which drinks pair well with this dish?

      I recommend pairing this cucumber cabbage salad with light and refreshing beverages.

      A crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs wonderfully with the salad.

      Alternatively, you can enjoy it with a glass of sparkling water infused with cucumber slices and mint for a refreshing non-alcoholic option.

      How long can I store the leftovers?

      While this salad is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to two days.

      Keep in mind that the vegetables may soften slightly over time, but the flavors will still be delicious.

      Give the salad a quick toss before serving to mix the dressing and revive the crispness of the vegetables.

      Recipe tips & tricks:

      • For the best texture, slice the cabbage and cucumber thinly using a sharp knife or mandoline slicer.
      • Be generous with the olive oil and salt, as they help bring out the flavors of the vegetables and create a delicious dressing. 🙂
      • Feel free to customize the salad with additional ingredients such as olives, feta cheese, or fresh herbs for added flavor and texture.

      Whether enjoyed as a side dish, light meal, or part of a larger spread, this salad is a celebration of Mediterranean cuisine at its finest.

      Enjoy this Mediterranean Cabbage Cucumber Salad – ready in 10 minutes!

      Mediterranean Cabbage Cucumber Salad in a big white bowl with a fork in one hand.

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

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      5 min

      Slice vegetables

      Wash cabbage and cucumber. Start by slicing the cabbage and cucumber thinly. You can use a sharp knife.

      1 min

      Drizzle oil

      Place the sliced cabbage and cucumber in a large mixing bowl.
      Drizzle the olive oil over the cabbage and cucumber slices.

      1 min

      Season and toss

      Sprinkle salt over the salad according to your taste preferences.
      Toss the salad gently to coat the cabbage and cucumber slices evenly with the olive oil and salt.

      2 min

      Let it sit

      Once everything is mixed well, you can serve the salad immediately or let it sit for a few minutes to allow the flavors to meld together.

      1 min


      Your Mediterranean Cabbage Cucumber Salad is ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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