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–+ servings

Shredded Cucumber Coleslaw

A refreshing and crunchy coleslaw made with shredded cucumbers, carrots, and a tangy dressing, perfect as a side dish or topping for sandwiches.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups shredded cucumber peeled and seeded
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
Dressing
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

Prepare the Vegetables
  1. Shred the cucumber, carrots, and cabbage using a grater or food processor.
Make the Dressing
  1. In a mixing bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, salt, and black pepper until well combined.
Combine and Serve
  1. Add the shredded vegetables to the dressing and toss until evenly coated. Serve immediately or refrigerate for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For extra flavor, consider adding chopped fresh herbs like parsley or dill.

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