Crunchy Cucumber & Cabbage Seed Salad
Igor Gjozinski
4/2/2026
Updated on
5/5/2026
Public
Cooking Video
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
436g
Meal Role:
Side Dish / Salad
Fit & Sate:
Light & Quick
Time Breakdown
Preparation
20m
Total Time
20m
Meal Prep Info
Portable
10 min hands-on time
Nutrition
2
159
Calories
2
5.9 g
Protein
2
10 g
Carbs
2
11.5 g
Fat
Sugar:
5.4 g
Fiber:
4.1 g
Saturated Fat:
1.6 g
Unsaturated Fat:
0.4 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
108.5 mg
Calcium:
47.1 mg
Iron:
1.8mg
Potassium:
535.6mg
Salt:
0g
Ingredients 11
Servings:
Cucumber
200
Gram
24.0
1.2g
4.3g
0.3g
Cabbage
150
Gram
36.0
2.2g
8.4g
0.0g
Parsley
30
Gram
10.8
0.9g
0.0g
0.2g
pumpkin seed
15
Gram
85.2
4.5g
2.2g
7.2g
Sunflower seeds
10
Gram
58.4
2.1g
2.0g
5.1g
cumin seeds
4
Gram
15.0
0.7g
1.8g
0.9g
Fresh lemon juice
8
Gram
1.0
0.0g
0.3g
0.0g
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Soy sauce
3
Gram
1.6
0.2g
0.2g
0.0g
Apple cider vinegar
3
Gram
0.2
0.0g
0.0g
0.0g
Lemon zest
3
Gram
3.0
0.0g
0.8g
0.0g
Cooking Instructions
A fresh, enzyme-rich salad that provides a satisfying crunch and a complex, toasted flavor profile.
Ingredients
The Base:
1 large Cucumber (halved lengthwise, seeded, and sliced into half-moons)
1/4 medium Cabbage (finely shredded using a mandolin)
1 handful Fresh Parsley (finely chopped)
1 clove Garlic (pressed or minced)
Zest from one small lemon
The Toasted Seed Mix:
1 tbsp Sunflower seeds
1.5 tbsp Pumpkin seeds
1 tsp Cumin seeds
The Dressing:
Juice of 1/2 large lemon (or 1 small lemon)
2 tbsp Extra virgin olive oil
1/2 tsp Salt
1/3 tsp Black pepper
1/2 tsp Soy sauce
1/2 tsp Apple cider vinegar with vanilla
Instructions
Toast the Seeds: Place the sunflower, pumpkin, and cumin seeds in a skillet over medium heat. Toast them until fragrant and slightly golden, stirring frequently to prevent burning. Set aside to cool.
Prep the Vegetables: Prepare the cucumber, cabbage, and parsley as described. Place them in a large mixing bowl along with the pressed garlic and lemon zest.
Whisk the Dressing: In a separate small bowl, whisk together the lemon juice, olive oil, salt, pepper, soy sauce, and vanilla apple cider vinegar until well emulsified.
Assemble: Add the toasted seeds to the vegetable bowl. Pour the dressing over the top and toss thoroughly to ensure every bit of cabbage is coated.
Serve: Enjoy immediately as a refreshing side dish to any protein or main meal.