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Cucumber, Red Onion, and Cabbage Salad

This dish is so refreshingly delightful I’ve made it the last two nights for dinner and again for lunch today.

This dish is so refreshingly delightful I’ve made it the last two nights for dinner and again for lunch today. What can I say, as D puts it, I tend to fixate on something and eat it for days. The great thing about this salad is it can either be a tasty side dish or, you can add rice or noodles and make it a main course. It’s easy to be versatile with it and for a linear thinker like me, it’s super easy to ‘think outside of the box’ on this one.

Warning: The dressing tends to pack a punch so if you don’t enjoy heat as much as I do (the more I sweat and am desperate for a glass of water the better!) you may need to alter the garlic and red pepper to your taste.

What you will need

  • 1 cucumber
  • 1 small red onion
  • Half of a head of cabbage
  • A bunch of cilantro
  • Braggs Liquid Aminos (a soy sauce substitute for us gluten-intolerant folks)
  • White Wine Vinegar
  • Garlic and Chili sauce
  • Pepper

How to make it

Thinly slice the cucumber, red onion, and cabbage and put them all in a large bowl.

Chop up  a handful of cilantro and throw in the bowl with the other vegetables.

It will look something like this

Bowl with cut vegetables
Preparing the salad

Then, mix together the remaining ingredients to make a spicy little dressing. There really isn’t a science to it, I typically just do it to taste.

Use these

Four dressings and sauces
Dressings and sauces

Once all ingredients are combined, transfer to smaller bowl and garnish with more chopped cilantro!

Finished salad on a plate
Finished salad

Enjoy!