Crunchy Cabbage and Cucumber Salad
Start by preparing the vegetables. Thinly shred both the green and red cabbage into a large salad bowl. Use your hands to sprinkle 1/4 teaspoon of salt over the green cabbage and gently massage it in to help soften the leaves slightly.
Add the sliced cucumber, onion, and carrot to the bowl. Mix well.
For the walnuts, give them a rough chop and add them to the salad.
Ezoic
To make the dressing, combine the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce in a small bowl. Whisk until smooth and emulsified.
Taste the dressing and adjust the flavors as needed. Pour the dressing over the salad and toss to coat evenly. Allow the salad to sit for about 10 minutes before serving to let the flavors meld.
Give the salad a final toss, adjust seasoning with more salt if needed, and serve.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes | Kcal: 120 kcal | Servings: 4 servings
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