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If you’re craving something light, creamy, and irresistibly fresh, this Cucumber Coleslaw Salad is about to become your new favorite side dish. It’s cool, crunchy, and perfectly balanced with a tangy lemon dressing, a touch of honey, and plenty of fresh herbs. This salad feels comforting and refreshing at the same time, which is a rare and wonderful combination.
It’s the kind of recipe that works just as well for a quick weekday meal as it does for a summer barbecue or a festive table. Simple ingredients, big flavor, and zero stress.
Why You’ll Love This Cucumber Coleslaw Salad
- It’s incredibly fresh and crunchy, thanks to crisp cucumbers and finely shredded pointed cabbage that soak up the dressing beautifully
- The creamy dressing is rich but balanced, with lemon juice and herbs keeping everything light and refreshing
- Pistachios add a subtle nuttiness and texture that makes every bite interesting without overpowering the salad
- It comes together quickly with minimal prep, making it perfect for busy days or last-minute guests
- It pairs well with almost anything, from grilled meats and fish to vegetarian mains and sandwiches
Ingredient Notes & Simple Swaps
- Pointed cabbage is milder and more tender than regular white cabbage, which makes it perfect for raw salads
- Cucumbers bring freshness and crunch; smaller cucumbers tend to be firmer and less watery
- Crème fraîche gives the dressing a rich, slightly tangy base that doesn’t feel heavy
- Mayonnaise adds creaminess and depth, but you can reduce it slightly for a lighter version
- Honey balances the acidity and spice, creating a smooth, rounded flavor
- Fresh dill is key here, adding that classic coleslaw freshness and aroma
- Pistachios provide crunch and a mild nuttiness, but almonds or sunflower seeds also work well
How to Make Cucumber Coleslaw Salad
Prepare the Vegetables:
- Finely shred the pointed cabbage so it becomes tender and easy to coat with dressing
- Slice the cucumbers thinly to keep the salad light and evenly textured
- Chop the spring onions and fresh dill to release their aroma and flavor
Make the Dressing:
- Combine crème fraîche, lemon juice, mayonnaise, and honey in a bowl until smooth
- Add pressed garlic, chopped dill, Italian herbs, chili flakes, salt, and pepper
- Whisk until everything is well blended and creamy, adjusting seasoning to taste
Assemble the Salad:
- Place the shredded cabbage, sliced cucumbers, spring onions, and pistachios into a large bowl
- Pour the dressing over the vegetables and gently toss until everything is evenly coated
- Cover and chill briefly to allow the flavors to come together
Serve and Enjoy
- Finish with a little extra dill or crushed pistachios on top if desired
- Serve cold for the best texture and flavor
Tips for the Best Coleslaw
- Let the salad rest in the fridge for a short time before serving so the cabbage softens slightly
- If your cucumbers are very watery, lightly salt them and pat dry before mixing
- For extra freshness, add a small splash of lemon juice just before serving
- Taste and adjust seasoning after chilling, as flavors mellow over time
WHAT TO SERVE WITH CUCUMBER CLOSLAW SALAD:
Mashed Potatoes with Bacon and Parmesan
- Serve as a refreshing side dish with grilled chicken, fish, or shrimp
- Use it as a crunchy topping for burgers, wraps, or sandwiches
- Pair it with roasted vegetables or baked potatoes for a vegetarian meal
- Add it to a picnic or barbecue spread for a cool, creamy contrast
Storage & Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator
- The salad stays fresh for up to two days, though it’s best enjoyed on the first day
- Stir gently before serving, as the dressing may settle slightly
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance and store it chilled. The flavors actually improve as it rests.
Can I make it lighter?
You can replace part of the crème fraîche with yogurt or reduce the mayonnaise slightly while keeping the same flavor balance.
What can I use instead of pistachios?
Almonds, walnuts, sunflower seeds, or pumpkin seeds all work well and add crunch.
Final Thoughts
This Cucumber Coleslaw Salad proves that simple ingredients can create something truly special. It’s creamy without being heavy, fresh without being boring, and versatile enough to fit into almost any meal. Whether you’re serving it as a side or enjoying it on its own, this salad brings crunch, comfort, and brightness to the table.
Once you try it, it’s one of those recipes you’ll keep coming back to—especially when you want something easy, fresh, and guaranteed to please. 🥒🥗
More Delicious Coleslaw Salads to Try
Cucumber Coleslaw Salad
Ingredients
- 130 g pointed cabbage
- 3 small cucumbers
- 2 spring onions
- 2 tbsp pistachios
Dressing:
- 200 ml creme fraiche
- juice of 1/2 lemon
- 1 tbsp mayonnaise
- 1 tbsp honey
- 2 cloves of garlic
- 2 tbsp dill
- salt and pepper to taste
- 1/2 tsp italian herbs
- 1/2 tsp chili flakes
Instructions
- Prepare the Vegetables: Begin by finely shredding the pointed cabbage and thinly slicing the cucumbers. Chop the spring onions and the dill.
- Make the Dressing: In a small bowl, combine the creme fraiche, lemon juice, mayonnaise, honey, pressed garlic, chopped dill, Italian herbs, chili flakes, salt, and pepper. Whisk until smooth and well-combined.
- Assemble the Salad: In a large mixing bowl, toss together the shredded cabbage, sliced cucumbers, chopped spring onions and the pistachios. Pour the dressing over the vegetables and toss until everything is evenly coated.Serve chilled and enjoy the crisp, refreshing goodness of thisCucumber Coleslaw!
Notes
- For a creamier dressing, you can adjust the ratio of creme fraiche to mayonnaise.
- Feel free to customize the salad with your favorite herbs and spices to suit your taste preferences.
- This salad pairs beautifully with grilled meats, sandwiches, or as a refreshing side dish for summer barbecues and picnics.

This was delish!
Thank you so much!