Preparation
Preparing the veggies is the first stage. Prepare a big salad bowl by finely shredding the red and green cabbage. By gently coating the green cabbage with a quarter teaspoon of salt and massaging it in, you may bring out its natural tenderness.
Chop the cucumber and toss it in with the cabbages in the casserole. If you’d like, you may top the cucumber with a little of the leftover salt.
Put the thinly sliced onion in the bowl once you’ve done so. After that, slice the carrot lengthwise into thin matchsticks (julienne) or grate it into thin slices; then, add it to the dish with the other veggies.
Be careful to mince the walnuts well so they retain their delicious crunch. Those should go in the salad, too.
The next step is to apply the dressing. In a small bowl, add the rice vinegar, oil, honey, mustard, garlic powder, and soy sauce. Stir to blend. Mix them with a whisk until a dressing is formed, which should be emulsified and very smooth.
Adjust the seasonings to taste after tasting the dressing. You may change the sweetness by adding a bit more honey, and the sourness by adding a little more vinegar.
Toss the salad to cover it well once the dressing has been poured over it. To get the most out of the flavors, let the salad rest for at least 10 minutes before serving.
Just spin the salad one more before you eat it. Add additional salt if you think it needs it.
This salad is perfect as an appetiser or as a main meal depending on the amount of protein you want to add. In addition to being a healthy side dish for dinner, this is also a fantastic choice for picnics and potlucks.
Appreciate the crunch of the cucumber and cabbage in your handcrafted salad, which is topped with a spicy mustard dressing.
Enjoy!
