Crunchy Cabbage Salad with Sweet and Tangy Dressing
Fresh cabbage salad with cucumber, onion, carrot, and walnuts, tossed in a 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.
Notes
Adjust sweetness and tanginess of dressing according to preference. Salad can be refrigerated for later consumption, but flavors may intensify.