Crunchy Cabbage Cucumber Salad

This cabbage cucumber salad is fresh, crunchy, and full of vibrant flavors, with unexpected ingredients like apples and corn that make it truly stand out.

If you're looking for a fresh, crunchy, and vibrant salad, look no further than this cabbage cucumber salad. Unlike the soggy, mayo-heavy cabbage salads you may have encountered, this one keeps its crunch thanks to a combination of crisp cabbage, refreshing cucumber, and sweet apples. The secret is adding the dressing at the last minute to keep everything fresh and vibrant. The dressing, a perfect blend of sour cream and a touch of mayonnaise, ties it all together with a creamy, tangy flavor.

What really makes this salad stand out is the surprising addition of corn. It adds an unexpected pop of sweetness and texture, perfectly complementing the freshness of the cabbage and cucumber. The apples is another lovely unexpected addition. They bring a nice note of sweetness and, combined with a splash of lemon juice, stay crisp and bright without turning brown.

This salad not only tastes amazing but is also great for meal prep, making it the perfect side dish for busy days or for entertaining. All of the ingredients come together to create a colorful, flavorful dish that everyone will love.

Ingredients for Cabbage Cucumber Salad

• Green cabbage 
  • I usually use green cabbage for its crunchy texture, but you can also try Napa cabbage. While Napa cabbage is softer and more delicate, it’s still a tasty option, though it won’t be as crunchy as the green cabbage.
• Cucumbers
  • I love using small cucumbers because they’re tender and crunchy.
  • If you're using an English cucumber, just be sure to remove the seeds and peel the skin if it’s tough.
• Corn 
  • Fresh corn is my favorite! It’s so sweet and crunchy, especially in the summer when it’s in season. 
  • Cooked corn or canned corn can also be used in a pinch, but fresh really gives it that extra sweetness and crunch.
• Granny Smith apple 
  • Granny Smith apples are perfect for salads because they hold their shape well and have that perfect balance of sweet and tart. The tartness adds a wonderful contrast to the creamy dressing.
• Mayonnaise 
  • While I use some mayonnaise to add creaminess to the dressing, I also use sour cream to make it a little lighter. The mayo gives richness, while the sour cream adds a nice tang.
• Sour cream 
  • Sour cream adds creaminess and a tangy flavor that pairs perfectly with the other ingredients.
  • You can also use thick, unflavored Greek yogurt as a substitute if you prefer a dairy-free option or want an even tangier taste.
• Salt and black pepper 
  • The right seasoning brings out the flavors of all the ingredients and balances the tangy dressing.
• Lemon juice 
  • A squeeze of fresh lemon juice is essential. It keeps the apples from browning and adds a lovely bright, acidic flavor that makes the salad even more refreshing.
• Fresh herbs 
  • Adding fresh herbs like parsley, dill, or cilantro gives the salad an extra layer of flavor and freshness. Fresh herbs really take this salad from good to great!

How To Make Cabbage and Cucumber Salad

1. Prep the cabbage.
   • Start by shredding or finely slicing the cabbage. You can use a sharp knife, a mandolin or a box grater, depending on your preference.
   • If you’re prepping in advance, you can store the cabbage in the fridge for up to 3 days. This will save you time when you’re ready to assemble the salad.
2. Julienne the cucumbers and slice the apple.
   • Next, julienne the cucumbers into thin strips.
   • If you’re using an English cucumber, be sure to peel the skin and remove the seeds for a smoother texture. The large seeds will also make the salad more watery.
   • Slice the apple into thin pieces (also a julienne) and immediately pour freshly squeezed lemon juice over the apples. This will keep the apples from browning and add a tangy freshness to the salad.
3. Cut the corn off the cob.
   • You can use fresh corn or cooked corn and cut the kernels off the cob. You can use cooked or canned corn instead. 
4. Chop the fresh herbs.
5. Combine all the ingredients.
   • Toss all the ingredients in a large bowl. I usually start chopping all the ingredients and layer them in a large or medium sized mixing bowl, with the apples last and then pour the freshly squeezed lemon juice over the apples before I toss all the ingredients together.
6. Dress the salad.
   • In a separate bowl, combine sour cream and mayonnaise to create the dressing. I also like to add a little extra lemon juice to the dressing to really brighten it up. Add salt and pepper to taste. You can also add some sugar or honey if you want to add some sweetness.
   • Dress the salad just before serving to keep the cabbage and cucumber fresh and crunchy.
   • Toss it gently to combine all the ingredients, making sure everything is evenly coated with the creamy dressing.
7. Serve and enjoy!
   • Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. This salad can be served immediately or stored in the refrigerator for up to 3 days. 

Meal Prep Made Easy: Cabbage and Cucumber Salad

Meal Prepping Cabbage and Cucumber Salad makes it easy to enjoy this fresh and crunchy salad even on busy weeks. Here are some tips and steps to help you prep ahead of time:

1. Prep the Cabbage Ahead of Time
   Shredding or slicing cabbage is the most time-consuming part of making this salad. You can slice or shred the cabbage up to 3 days in advance and store it in an airtight container or zip top bag in the refrigerator. Add a paper towel to it to absorb extra moisture.
2. Pre-Cut the Corn
   If you’re using fresh corn, you can cut the kernels off the cob and store them in the fridge. In that case, I would blanch the corn to keep it from drying out.
   • If fresh corn is out of season, use canned or frozen corn instead, which don't require any prep at all.
   • Prep the corn ahead and store it in a sealed container to keep it fresh for up to 1-2 day.
3. Prep the Fresh Herbs Early
   • How to store fresh herbs - all the details here.
   • Washing and storing your fresh herbs will keep them fresh longer and they'll be so much easier to chop.
4. Slice the Apple and Lemon Juice
   • Apple slices can start to brown, but you can prevent this by putting them in a bowl with lemon juice before storing them in the refrigerator. This will keep them looking fresh for several hours or even overnight. You can prep the apples and store them in the fridge, just waiting to be added to the salad.
5. Make the Dressing Ahead
   The creamy dressing can be made in advance and stored separately in the fridge for up to 3 days. This will save you time when you’re ready to toss everything together. When you're ready to serve, just add the dressing and give the salad a quick toss.
6. Assemble the Salad Right Before Serving
   If you’re meal prepping for the week, it’s best to assemble the salad just before serving. Combine all the prepped ingredients (cabbage, cucumbers, corn, apple slices, and herbs), and then pour the dressing on top. Toss to combine, and it’s ready to enjoy!

Bonus Tip: If you want to enjoy the salad throughout the week, consider storing the cabbage and dressing separately from the other ingredients. This will keep the cabbage crunchy and fresh, while the dressing will stay creamy.

If you make the salad ahead, it will soften a bit over time but will still taste delicious. The creamy dressing will take on a coleslaw-like texture after a day or two, which is just as tasty!

What To Serve With Cabbage Cucumber Salad

This is such a wonderful salad that pairs well with just about anything. It's great with chicken, seafood, meat and served with all sorts of barbecue and grilling recipes. You can also use it with Cod Fish Tacos, on top of a Slow Cooker BBQ Pulled Chicken sandwich and Beef Fajitas too.

• Cilantro Lime Grilled Chicken
• Honey Garlic Glazed Meatballs
• Salmon Patties

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