Quick Description:
This crunchy cucumber and cabbage salad is packed with fiber, low in calories, and full of flavor. A perfect side or light dinner that keeps you full and supports weight management. Swap mayo for Greek yogurt for an even lighter, high-protein version.
Servings & Timing
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 2–3
Ingredients List
Salad:
- 2 cups shredded cabbage (green or Napa)
- ½ cucumber, thinly sliced
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tbsp fresh dill or parsley, chopped (optional)
Dressing:
- 2 tbsp mayonnaise (or Greek yogurt for lighter/high-protein version)
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Step 1 – Prep the Veggies:
- In a large bowl, combine shredded cabbage, cucumber, red bell pepper, green onions, and fresh herbs (if using).
Step 2 – Make the Dressing:
- In a small bowl, whisk together mayonnaise (or Greek yogurt), olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Step 3 – Combine:
- Pour the dressing over the shredded vegetables. Toss until everything is evenly coated.
Step 4 – Serve:
- Serve immediately for a crunchy texture, or chill in the fridge for 15–20 minutes for flavors to meld.
Additional Notes
- High-Protein Tip: Swap mayo with Greek yogurt for an extra protein boost.
- Flavor Boost: Add a pinch of chili flakes or smoked paprika for a little kick.
- Meal Prep: Store in an airtight container in the fridge for up to 2 days. Toss before serving as dressing may settle.
- Optional Add-Ins: Cooked chicken, boiled eggs, or canned tuna can make this a complete high-protein dinner.
Dietary Info
- Low-Calorie
- High-Fiber
- Gluten-Free
- Keto-Friendly (if using mayo or full-fat Greek yogurt)
- Low-Carb
