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Cabbage Salad

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This vibrant and crunchy Cabbage Salad combines the freshness of green and red cabbage with crisp cucumbers, sweet carrots, and a satisfying crunch from walnuts. Tossed in a light, tangy dressing made with olive oil, garlic, mustard, and honey, this salad offers a perfect balance of textures and flavors. Whether as a refreshing side dish or a light main, this salad is nutritious, quick to make, and easily customizable to suit your tastes.

 

Ingredients

For the Salad:

1/3 head green cabbage

1/3 head red cabbage

1–2 cucumbers

1 onion

1 carrot

20g walnuts

1/4 teaspoon salt (for green cabbage)

1/4 teaspoon salt (for cucumbers)

1 teaspoon rice vinegar

For the Dressing:

2 cloves garlic

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons mustard

Instructions

  • Prepare the Vegetables:

    • Shred the green and red cabbage using a sharp knife or mandoline slicer.

    • Slice the cucumbers into thin rounds or half-moons, depending on preference.

    • Peel and grate the carrot.

    • Finely chop the onion.

    • Roughly chop the walnuts into smaller pieces.

  • Season the Vegetables:

    • In a large bowl, combine the shredded cabbage, cucumbers, onion, grated carrot, and walnuts.

    • Sprinkle the salt over the cabbage and cucumbers, then toss everything together.

    • Drizzle with rice vinegar and toss again. Let it sit for 10 minutes to soften the cabbage slightly and allow the flavors to meld.

  • Make the Dressing:

    • In a small bowl, whisk together minced garlic, olive oil, honey, and mustard until smooth and well combined.

  • Toss the Salad:

    • Pour the dressing over the vegetables and toss until all ingredients are evenly coated.

  • Serve:

    • Serve the salad immediately, or refrigerate for 30 minutes to enjoy a chilled, refreshing salad.

Notes

For Extra Veggies: Add bell peppers, radishes, or kale for added crunch and flavor.

Protein Addition: Add grilled chicken, shrimp, or tofu to make this a more substantial meal.

Vegan Version: Replace honey with maple syrup or agave nectar for a plant-based option.

Nut Variations: Use almonds or pecans instead of walnuts for a different texture and flavor.

Spicy Version: Add red pepper flakes or a dash of hot sauce to the dressing for heat.

Find it online: https://familydinnercooking.com/cabbage-salad/