Meet the Crunchy Spring Salad That Satisfies Like Chips and Keeps Your Waistline Happy—No Heavy Dressing Required
Ready in minutes and bursting with crunch, this mayo-free spring salad is the can’t-put-down dish of the season.
This is the kind of spring salad you throw together on autopilot and then wonder where it went. Crisp, clean, mayo-free, and built to go with just about everything. It stands on its own if you are keeping things light, and it absolutely shines next to smoky shashlik on the grill.
What you need
Young cabbage: 300 g
Cucumbers: 2
Radishes: 6
Green onion: 15 g
Apple cider vinegar (6%): 2 tsp
Vegetable oil: 3 tbsp
Sugar: 1 tsp
Salt: 0.5 tsp total to start, plus more to taste
Ground pepper: to taste
How to make it
- Shred the young cabbage as thinly as you can. Sprinkle over 0.5 tsp salt, then massage it briefly with your hands until it softens and releases a little juice. Move it to a big bowl.
- Slice the radishes into thin rounds. Cut the cucumbers into half-moons. Finely chop the green onion. Add everything to the cabbage.
- Whisk the dressing: apple cider vinegar, vegetable oil, sugar, and a pinch of ground pepper. Taste and adjust salt if you want a touch more seasoning.
- Pour the dressing over the vegetables and toss until everything looks glossy and evenly coated.
Serve right away for peak crunch, or let it sit in the fridge for 30 minutes so the flavors settle in. Either way, it goes fast.