🥒 Mediterranean Cucumber Cabbage Salad with Creamy Herb Dressing

This refreshing Mediterranean Cucumber Cabbage Salad is crisp, colorful, and full of fresh flavor. Thinly sliced cucumbers and shredded cabbage are tossed with crunchy vegetables and coated in a light, creamy herb dressing. It’s cool, vibrant, and perfect as a side dish or light meal.

Simple ingredients, big freshness — exactly what Mediterranean-style eating is about.

🌿 Why This Is Mediterranean-Inspired

✔ Fresh raw vegetables
✔ Olive oil–based dressing
✔ Light dairy (Greek yogurt option)
✔ Herb-forward flavor
✔ Naturally gluten-free & low-carb

🛒 Ingredients (Serves 4)

For the Salad

2 cups green cabbage, thinly shredded
2 medium cucumbers, thinly sliced
1 small carrot, julienned
½ red bell pepper, thinly sliced
2 green onions, sliced
2 tablespoons fresh parsley, chopped

Optional Add-ins

¼ cup sliced turkey or grilled chicken strips
2 tablespoons toasted sunflower seeds
¼ cup crumbled feta

🥣 Creamy Herb Dressing

½ cup plain Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, grated
½ teaspoon dried oregano
Salt & black pepper to taste
1 tablespoon fresh dill (optional)

👩‍🍳 Instructions

1️⃣ Prep the Vegetables

Thinly slice cucumbers and cabbage for best texture.
Pat cucumbers dry if very watery.

2️⃣ Make the Dressing

In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, salt, pepper, and dill.

3️⃣ Toss the Salad

In a large bowl, combine all vegetables.
Pour dressing over and toss gently until coated.

4️⃣ Chill (Optional)

Let sit in the fridge for 15–20 minutes for flavors to blend.

5️⃣ Serve

Top with parsley, feta, or protein of choice.

🍽 Serving Ideas

As a side to grilled fish or chicken
Inside whole wheat pita
Over quinoa for a light bowl
As a refreshing summer lunch

🥗 Nutritional Benefits

✔ High in fiber
✔ Hydrating (thanks to cucumbers)
✔ Low-calorie & filling
✔ Probiotic-friendly (with yogurt)
✔ Heart-healthy fats from olive oil

❓ Q & A

Q1: Can I make this dairy-free?

Yes! Replace yogurt with tahini or a simple olive oil–lemon vinaigrette.

Q2: How long does it last?

Best within 24 hours, but can last up to 2 days refrigerated.

Q3: Can I meal prep this?

Yes — keep dressing separate and mix before serving.

Q4: How do I prevent it from getting watery?

Salt cucumbers lightly and let them sit 10 minutes, then pat dry before mixing.

Q5: Can I make it spicy?

Add red pepper flakes or a pinch of cayenne.

Q6: Is this good for weight management?

Yes — it’s low in calories, high in fiber, and very satisfying.