Instructions For Crispy cabbage salad topped with a dressing
The first step is to prepare the vegetables. Shred both the red and green cabbage very finely, then arrange in a large salad bowl. You may help the green cabbage become a little more tender by sprinkling a quarter of a teaspoon of salt on it with your hands and rubbing it in.
Cut the cucumber and add it to the casserole with the cabbages. Sprinkle a bit of the remaining salt on top of the cucumber, if you’d like.
After slicing the onion very thinly, add it to the bowl. Then take the carrot and cut it into matchstick-like pieces (julienne) or grate it, and add it to the bowl along with the other vegetables.
Give the walnuts a good chop, making sure they are in small bits, so they maintain their delightful crunch. Add those to the salad, please.
Now let’s move on to the dressing. Place the minced garlic, rice vinegar, honey, mustard, olive oil, and soy sauce in a small bowl and stir to combine. Whisk them together until you get an emulsified and silky smooth dressing.
After tasting the dressing, the flavors should be modified as needed. To adjust the sweetness, add a little amount more honey; to increase the sourness, add a small amount more vinegar.
After the dressing has been poured over the salad, toss to coat everything well. Before serving, the salad should sit for about ten minutes to allow the flavors to meld.
Give the salad one more spin, and then take a taste. If needed, adjust the seasoning by adding more salt.
You may serve this salad as a vibrant side dish or make it into a main course by adding your preferred protein. This is a great option for potlucks and picnics, as well as a nutritious addition to your supper.
Savor your handmade salad made with crunchy cabbage and cucumber and dressed with a zesty mustard dressing.
