1/3 of a whole green cabbage, shredded
1/3 of a whole red cabbage, shredded
1 large cucumber, thinly sliced
1/2 of a medium onion, finely sliced
1 medium carrot, julienned or grated
20g walnuts, roughly chopped
2 cloves of garlic, minced
1/4 teaspoon of salt (divided, plus more to taste)
2 tablespoons of extra virgin olive oil
1 tablespoon of natural honey
2 tablespoons of your favorite mustard
1 teaspoon of rice vinegar
1 teaspoon of soy sauce
Directions
Prepare the Vegetables
Shred the Cabbages:
Thinly shred the green and red cabbage and place them into a large salad bowl. Sprinkle 1/4 teaspoon of salt over the green cabbage and gently massage it to soften the leaves slightly.
Add Cucumber:
Add the sliced cucumber to the bowl with the cabbages. Optionally, sprinkle the cucumber with a pinch of the remaining salt.
Add Onion and Carrot:
Thinly slice the onion and add it to the bowl.
Grate the carrot or cut it into fine matchsticks (julienne) and toss it in with the other vegetables. Add Walnuts:
Roughly chop the walnuts and add them to the salad.
Make the Dressing
Combine Dressing Ingredients:
In a small bowl, combine the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk together until smooth and emulsified.
Taste the dressing and adjust the flavors as desired. For a sweeter taste, add more honey; for more tang, add a bit more vinegar.
Dress the Salad Toss the Salad:
Pour the dressing over the salad and toss everything together until well coated.
Let the salad sit for about 10 minutes to allow the flavors to mingle.
Final Touches Adjust Seasoning:
Give the salad a final toss and taste. Adjust seasoning with more salt if needed.
Serve the salad as a fresh, vibrant side dish or add a protein of your choice to make it a main course.
Serving Suggestions
Pair with grilled chicken or tofu for a complete meal.
Serve alongside your favorite sandwich or soup.
Cooking Tips
Massaging the cabbage helps to soften it and makes it more palatable.
Toast the walnuts lightly for added flavor.
Nutritional Benefits
Cabbage: Rich in vitamins C and K, and high in fiber.
Walnuts: Provide healthy fats, protein, and omega-3 fatty acids.
Carrot: A great source of beta-carotene, fiber, and antioxidants.
Dietary Information
Vegetarian: This recipe is vegetarian.
Vegan: Can be made vegan by using a plant-based honey substitute.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making the salad even more delicious the next day
. Why You’ll Love This Recipe
It’s a colorful, nutritious, and flavorful salad that’s easy to prepare.
The combination of crunchy vegetables and nuts with a tangy-sweet dressing is irresistible.
Perfect for meal prep, potlucks, or as a side dish for any occasion.
Conclusion
This Crunchy Cabbage and Walnut Salad is a delightful and nutritious addition to your meal repertoire. With its vibrant colors and refreshing taste, it’s sure to become a favorite. Enjoy this wholesome dish on its own or as a complement to your main courses!
