Creamy Cabbage and Cucumber Coleslaw
This creamy cabbage and cucumber coleslaw is a fresh, no-cook side dish that combines crisp vegetables with a tangy mayo dressing. It's the perfect light complement to grilled mains and green beans.
This creamy cabbage and cucumber coleslaw is a fresh, no-cook side dish that combines crisp vegetables with a tangy mayo dressing. It's the perfect light complement to grilled mains and green beans.
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In a large bowl, add one head of chopped cabbage.
Add 1-2 chopped cucumbers to the bowl.
Add one chopped tomato.
Add chopped onion to your preference.
Season with a tablespoon of sugar and black pepper.
Add 3-4 heaping tablespoons of mayonnaise.
Mix all ingredients together until everything is well combined and creamy.
Cover and refrigerate up to 4 hours. Vegetables soften as they release moisture; serve within this window for best texture.
Yes, prepare it up to 4 hours ahead. Store covered in the refrigerator. The vegetables will soften slightly as they release moisture—toss gently before serving.
Greek yogurt or sour cream work well for a lighter version. You may need slightly less (2–3 tablespoons) as these are thicker than mayo.
Salt the cut vegetables lightly and let them sit 5 minutes, then pat dry before adding the mayo dressing. Serve soon after combining.
Yes. Scale all ingredients proportionally: use 2 heads cabbage, 2–4 cucumbers, 2 tomatoes, 1 medium onion, 2 tablespoons sugar, and 6–8 tablespoons mayo.
Yes, all ingredients are vegetarian. Check that your mayonnaise brand is vegetarian if that matters to you.
