Crunchy Cabbage Salad with Sweet and Tangy Dressing
Crunchy Cabbage Salad with Sweet and Tangy Dressing is a refreshing and vibrant dish that combines crisp vegetables with a flavorful homemade dressing. Packed with colorful cabbage, crunchy cucumber, and sweet carrots, this salad is a feast for the senses. Tossed in a tangy dressing made with honey, mustard, and rice vinegar, this salad is sure to brighten up any meal.
Reason to Try Crunchy Cabbage Salad with Sweet and Tangy Dressing
Crunchy Cabbage Salad with Sweet and Tangy Dressing is the perfect way to add a burst of freshness to your dining experience. Whether you’re looking for a light and nutritious side dish or a satisfying main course, this salad delivers on both flavor and texture. With its simple yet bold flavors, it’s a dish that will leave you craving more.
Summary of Ingredients
- Green cabbage
- Red cabbage
- Cucumber
- Onion
- Carrot
- Walnuts
- Garlic
- Salt
- Extra virgin olive oil
- Natural honey
- Mustard
- Rice vinegar
- Soy sauce
Serving Suggestions
Crunchy Cabbage Salad with Sweet and Tangy Dressing can be served as a vibrant side dish alongside grilled chicken, fish, or tofu. For a complete meal, add your favorite protein such as shrimp or steak on top of the salad. It’s also perfect for picnics, potlucks, or as a refreshing addition to your lunch or dinner spread.
Crunchy Cabbage Salad with Sweet and Tangy Dressing Storage Info
Leftover Crunchy Cabbage Salad with Sweet and Tangy Dressing can be stored in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly as they marinate in the dressing, but the flavors will continue to develop over time.
Techniques or Tips
- Massaging the salt into the cabbage helps to soften the leaves and enhance their flavor.
- Adjust the sweetness and tanginess of the dressing according to your taste preferences by adding more honey or vinegar as needed.
- Allow the salad to sit for about 10 minutes before serving to allow the flavors to meld together.
- For added crunch and flavor, toast the walnuts lightly before adding them to the salad.
Variation
Feel free to customize Crunchy Cabbage Salad with Sweet and Tangy Dressing by adding your favorite ingredients such as bell peppers, cherry tomatoes, or avocado. You can also swap out the walnuts for almonds or pecans for a different flavor profile. Experiment with different types of mustard or vinegar to create your own unique dressing variation.
FAQs about Crunchy Cabbage Salad with Sweet and Tangy Dressing
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad ingredients and dressing ahead of time and store them separately in the refrigerator. Combine them just before serving to maintain the freshness and crunch of the vegetables.
Q: Can I use a different type of cabbage for this recipe?
A: Yes, you can use any variety of cabbage you prefer or have on hand. Experiment with different combinations of green, red, or even Napa cabbage for varying textures and flavors.
Q: Is this salad suitable for a vegan diet?
A: Yes, this salad can easily be made vegan by omitting the honey or substituting it with a vegan-friendly sweetener such as maple syrup or agave nectar.
Crunchy Cabbage Salad with Sweet and Tangy Dressing
Equipment
- - Salad bowl
- - Small bowl for dressing
- - Whisk
Ingredients
- - 1/3 green cabbage shredded
- - 1/3 red cabbage shredded
- - 1 large cucumber thinly sliced
- - 1/2 medium onion finely sliced
- - 1 medium carrot julienned or grated
- - 20g walnuts roughly chopped
- - 2 cloves garlic minced
- - 1/4 teaspoon salt divided, plus more to taste
- - 2 tablespoons extra virgin olive oil
- - 1 tablespoon natural honey
- - 2 tablespoons favorite mustard
- - 1 teaspoon rice vinegar
- - 1 teaspoon soy sauce
Instructions
- Shred green and red cabbage into a large salad bowl. Sprinkle 1/4 teaspoon of salt over the green cabbage and massage gently to soften the leaves.
- Add sliced cucumber to the bowl. Optionally, sprinkle cucumber with a pinch of remaining salt.
- Thinly slice onion and add to the bowl. Grate or julienne the carrot and add it to the vegetables.
- Roughly chop walnuts and add to the salad.
- Make the dressing: In a small bowl, combine minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk until smooth.
- Taste and adjust dressing flavors. Add more honey for sweetness or vinegar for tanginess.
- Pour dressing over the salad and toss until coated. Let sit for 10 minutes to meld flavors.
- Taste and adjust seasoning with more salt if necessary.
- Serve as a side dish or add protein for a main course. Perfect for picnics or potlucks.
