Cabbage & Cucumber

By Kevin • 30 or Less, All, Salads, Vegetarian • 11 Aug 2013

Cabbage & Cucumber

In looking at this dish even while assembling it, I could see that its appearance would benefit from some colour other than green. Julienned carrot would really freshen the look and the texture would work beautifully.

What surprised me most about this simple, Asian-inspired salad is the dimension brought by the cucumber. The julienned cucumber makes it seem as though you’re eating a cold noodle salad with perfectly prepared noodles! Give it a try (maybe with some carrot) and I’m sure it’ll become a summertime standard for you.

Time: 15 minutes

Serves: 4


1 small head Taiwanese (or Napa) Cabbage – shredded
1 teaspoon kosher salt
1 ½ teaspoons seasoned rice vinegar
Sugar substitute equivalent to 1 teaspoon sugar
1 teaspoon sesame oil
1 large cucumber – peeled, seeded and julienned
4 green onions – sliced


Toss the cabbage with the salt and set aside while you prepare the other ingredients.

In a small bowl, dissolve the sugar substitute in the vinegar, then whisk in the oil.

Toss the cucumber, onions and dressing with cabbage.

Serve immediately.

Get the PDF and nutrition info

Leave a Reply

Your email address will not be published.