Ingredients (Serves 4)
Vegetables
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4 cups green cabbage, finely shredded
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2 medium cucumbers, thinly sliced
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2 medium tomatoes, sliced into strips or wedges
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3 green onions (spring onions), finely chopped
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1 small carrot (optional), julienned for color
Creamy Dressing
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3 tablespoons mayonnaise or Greek yogurt
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1 tablespoon olive oil (extra virgin for best flavor)
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1 tablespoon lemon juice or apple cider vinegar
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1 teaspoon sugar or honey (optional)
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Salt to taste
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Freshly ground black pepper to taste
Optional Flavor Boosters
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1 clove garlic, finely grated
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Fresh dill or parsley, chopped
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A pinch of mustard powder or Dijon mustard
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Start by removing any damaged outer leaves from the cabbage. Slice it in half, remove the core, and finely shred using a sharp knife or mandoline slicer. Thin cabbage slices ensure a tender texture and better absorption of dressing.
Wash the cucumbers thoroughly and slice them thinly. If the cucumber skin is thick or bitter, peel it partially or fully. Slice tomatoes into thin strips or wedges, removing excess seeds to avoid excess moisture.
Chop the green onions finely, separating the white and green parts for better flavor distribution.
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