Crunchy Cabbage, Carrot & Cucumber Salad with Creamy Dressing
This vibrant salad combines crisp vegetables with a creamy, tangy dressing that brings everything together. Green and red cabbage provide crunch and color, carrots add sweetness, and cucumber adds refreshing juiciness. Walnuts give a satisfying nutty texture, while the creamy garlic-mustard dressing ties all the flavors together.
It’s a perfect side for grilled meats, sandwiches, or as a light meal on its own. Quick to assemble and full of fresh ingredients, this salad balances sweet, savory, and tangy notes in every bite.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4–6
Ingredients
Salad Components
3 cups green cabbage (approx. 210g), finely shredded
1 cup red cabbage (approx. 120g), shredded (optional, for color)
2 large carrots, julienned or shredded
1 large cucumber, thinly sliced or julienned
½ medium onion, finely sliced
20g walnuts, roughly chopped
¼ teaspoon salt (divided, for massaging cabbage and seasoning vegetables)
Creamy Dressing
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon natural honey
2 tablespoons mustard (your preferred variety)
1 teaspoon rice vinegar
1 teaspoon soy sauce
Instructions
Prepare the cabbage by placing it in a large bowl and sprinkling with ⅛ teaspoon salt. Massage for 2–3 minutes until slightly softened.
Add carrots, cucumber, and onion to the bowl. Sprinkle with the remaining salt and toss gently.
Chop walnuts and set aside for garnish.
Make the dressing by combining garlic, olive oil, honey, mustard, rice vinegar, and soy sauce in a small bowl. Whisk until smooth and emulsified.
Pour the dressing over the salad vegetables.
Toss gently to coat all vegetables evenly.
Taste and adjust seasoning if needed, adding more salt, honey, or vinegar as desired.
Sprinkle walnuts over the top just before serving for crunch.
Optional: Chill for 10–15 minutes to allow flavors to meld.
Serve immediately as a side or light meal, garnished with fresh herbs if desired.
Tips
Massage cabbage thoroughly to soften fibers and reduce bitterness.
Julienne carrots and cucumber uniformly for better texture.
Slice onions thinly to balance sharpness with crunchy vegetables.
Toast walnuts lightly to enhance nutty flavor.
Use honey sparingly and adjust based on sweetness preference.
Whisk dressing well to fully emulsify mustard and oil.
Toss salad gently to avoid bruising delicate cucumber slices.
Chill briefly before serving for a refreshing bite.
Taste dressing before adding to adjust salt or acidity.
Garnish with fresh parsley or cilantro for added freshness.
Variations
Add shredded red bell pepper for extra color and sweetness.
Include thinly sliced radishes for peppery crunch.
Substitute walnuts with almonds, pecans, or cashews.
Add avocado cubes for creamy texture.
Mix in cooked quinoa for a heartier salad.
Replace honey with maple syrup or agave for vegan option.
Add a pinch of chili flakes for subtle heat.
Use apple cider vinegar instead of rice vinegar for tangy flavor.
Incorporate fresh herbs like dill, mint, or basil.
Toss in dried cranberries or raisins for sweet contrast.
Q&A
Can I make this salad ahead?
Yes, but store the walnuts separately to keep them crunchy.
How long can it be stored?
It keeps in the fridge for 2–3 days, though cucumbers may release water.
Can I make the dressing vegan?
Yes, use maple syrup or agave instead of honey.
Can I omit mustard?
Yes, but it adds tang and depth to the dressing.
Can I use pre-shredded vegetables?
Yes, but fresh vegetables yield better texture and flavor.
Can I add protein?
Yes, grilled chicken, shrimp, or tofu work well.
How do I prevent the salad from becoming soggy?
Toss right before serving and keep dressing separate if prepping in advance.
Can I make it spicier?
Add a small minced chili or a pinch of cayenne to the dressing.
Can I add cheese?
Yes, feta or goat cheese adds creaminess and tang.
Can I serve it as a main meal?
Yes, add cooked grains, beans, or protein for a filling option.
Nutrition
(Approximate per serving)
Calories: 180–220
Protein: 4–5g
Carbohydrates: 15–18g
Fat: 12–14g
Fiber: 5–6g
Sodium: Varies depending on soy sauce
This salad is nutrient-rich, providing fiber, vitamins A and C, and healthy fats from olive oil and walnuts. It’s naturally low-calorie, vegetarian-friendly, and easy to adapt for vegan diets.
Conclusion
Crunchy cabbage, carrot, and cucumber salad with creamy dressing is a refreshing, versatile dish that balances texture, color, and flavor. The creamy garlic-mustard dressing complements the crisp vegetables, while walnuts add a satisfying crunch. Perfect as a side, a light lunch, or a vibrant addition to a dinner spread, this salad is easy to prepare, full of nutrients, and always crowd-pleasing. It’s a dish that’s as beautiful as it is delicious.