Cabbage salad with cucumber and daikon
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to this salad lies in the fine slicing. Shred the cabbage as thinly as possible to make it tender and able to absorb the dressing. Cut daikon and cucumber into thin matchsticks for even blending. Don't forget to massage the cabbage with a little salt — it softens the fibres and brings out the juiciness. Dress the salad just before serving to keep it crisp.
Shred the Cabbage
Thinly shred 200 g (about 2.5 cups) of white cabbage using a sharp knife or mandolin. Transfer to a large bowl.
Salt and Massage the Cabbage
Add a pinch of salt (about 1–2 g) and gently massage the cabbage with your hands for 1–2 minutes to soften it and release juices.
Slice Cucumber and Daikon
Cut 80 g (about ½ cucumber) and 90 g (about 1 small) daikon into thin matchsticks, roughly the same length as the cabbage.
Add Fresh Herbs
Finely chop 6 g (about 1 tbsp) of fresh herb mix (dill, parsley, chives) and add to the vegetables.
Dress and Toss
Dress with 1–2 tablespoons of mayonnaise (optional) or olive oil with lemon juice. Gently toss and serve immediately.
CHEF'S TIP
Choose Young Cabbage
Young, tender cabbage is best — it's more delicate and juicy. If using older cabbage, remove the tough ribs and slice it as thinly as possible.
Cut into Thin Matchsticks
Use a mandolin or a sharp knife. Thin cuts allow the vegetables to better absorb the dressing and look more elegant.
Massage the Cabbage with Salt
After salting, gently massage the cabbage with your hands for 1–2 minutes — it softens the texture and makes the salad juicier.
Dress Just Before Serving
Add mayonnaise or other dressing at the last moment, or the vegetables will release water and lose their crunch.
SUBSTITUTIONS
Add your taste
- Replace Daikon with Radish or Black Radish Radish gives a milder spiciness, while black radish adds a stronger kick. Slice them just as thinly.
- Use Sour Cream or Yogurt Instead of Mayonnaise For a lighter dressing, use 2 tablespoons of 10% sour cream or Greek yogurt. The salad becomes less caloric and tangier.
- Add Apple or Carrot Grated apple or carrot adds sweetness and variety. Grate them coarsely and mix with the vegetables.
- Go Without Mayonnaise — Use Lemon Juice and Oil Dress with olive oil and lemon juice with a pinch of salt — a very light and fresh alternative.
HOW TO STORE
How to Store Cabbage Salad
Keep undressed salad in an airtight container in the fridge for up to 2 days. Once dressed, consume within 2–3 hours, as vegetables release water and lose crispness. Do not freeze.
GOOD TO KNOW