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Crunchy Cabbage Salad with Sweet and Tangy Dressing

Crunchy Cabbage Salad with Sweet and Tangy Dressing

Fresh cabbage salad with cucumber, onion, carrot, and walnuts, tossed in a sweet and tangy dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • - Salad bowl
  • - Small bowl for dressing
  • - Whisk

Method
 

  1. 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.
  2. Add sliced cucumber to the bowl. Optionally, sprinkle cucumber with a pinch of remaining salt.
  3. Thinly slice onion and add to the bowl. Grate or julienne the carrot and add it to the vegetables.
  4. Roughly chop walnuts and add to the salad.
  5. Make the dressing: In a small bowl, combine minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk until smooth.
  6. Taste and adjust dressing flavors. Add more honey for sweetness or vinegar for tanginess.
  7. Pour dressing over the salad and toss until coated. Let sit for 10 minutes to meld flavors.
  8. Taste and adjust seasoning with more salt if necessary.
  9. Serve as a side dish or add protein for a main course. Perfect for picnics or potlucks.

Notes

Adjust sweetness and tanginess of dressing according to preference. Salad can be refrigerated for later consumption, but flavors may intensify.