- 1/3 head green cabbage, finely chopped
- 1/4 teaspoon salt (for green cabbage)
- 1-2 cucumbers, thinly sliced
- 1/4 teaspoon salt (for cucumbers)
- 1/2 red onion, finely chopped
- 1/3 head red cabbage, finely chopped
- 1 carrot, grated
- 20 g walnuts, roughly chopped
For the Vinaigrette:
- 2 garlic cloves, minced
- 2 tablespoons
- 1 tablespoon honey
- 2 tablespoons mustard
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar (optional)
Prep Time
20 minutes
Cooking Time
0 minutes
Total Time
20 minutes
Servings
4 servings
Calories (Per Serving)
Approximately 180 kcal
Step-by-Step Instructions
Step 1: Prepare the Vegetables
- Chop the green cabbage: Finely chop the green cabbage and place it in a large mixing bowl. Sprinkle with 1/4 teaspoon of salt and massage lightly to soften its texture and release excess moisture.
- Salt the cucumbers: Slice the cucumbers into thin rounds, sprinkle them with 1/4 teaspoon of salt, and let them rest for 5 minutes. Pat them dry with a paper towel to remove the moisture.
- Chop the red onion: Finely chop the red onion and rinse it under cold water to reduce its sharpness. Pat dry.
- Prepare the red cabbage and carrot: Finely chop the red cabbage and grate the carrot. Combine these with the green cabbage in the mixing bowl.
- Add the walnuts: Roughly chop the walnuts and add them to the vegetable mixture.
Step 2: Make the Vinaigrette
- Mince the garlic: Finely mince the garlic cloves and place them in a small mixing bowl or jar.
- Combine the ingredients: Add 2 tablespoons of, 1 tablespoon of honey, 2 tablespoons of mustard, 1 teaspoon of soy sauce, and 1 teaspoon of rice vinegar (if using).
- Whisk together: Whisk the ingredients until emulsified, or shake them together in a jar with a tight-fitting lid.
Step 3: Assemble the Salad
- Toss the vegetables: Pour the vinaigrette over the vegetable mixture and toss thoroughly to combine.
- Adjust seasoning: Taste the salad and adjust the seasoning with additional salt or a splash of vinegar if desired.
- Rest and serve: Allow the salad to sit for 5-10 minutes to let the flavors meld before serving.
Why This Recipe is Timeless
The Crunchy Cabbage & Walnut Salad transcends food trends, standing out for its simplicity, nutritional value, and adaptability. Salads featuring cabbage have been enjoyed for centuries in various cultures, thanks to the vegetable’s affordability, long shelf life, and versatility.
This recipe, in particular, elevates the humble cabbage with the addition of walnuts for crunch and a honey mustard vinaigrette that brings both sweetness and zest. It’s a perfect example of how fresh, basic ingredients can be transformed into a gourmet dish with the right preparation.
Its timelessness also lies in its versatility—you can tweak the ingredients based on what’s in season or in your pantry. Swap walnuts for pecans, add dried cranberries for sweetness, or include fresh herbs like parsley or dill for extra flavor.
This salad is not just food; it’s a wholesome, nourishing experience that brings people together and fits seamlessly into any meal or occasion.
Nutrition Facts (Per Serving)
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Sugars: 10 g
- Fat: 12 g
- Saturated Fat: 1.5 g
- Sodium: 200 mg
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad components up to a day in advance. However, add the vinaigrette just before serving to maintain the crunch of the vegetables.
Q: What can I use instead of walnuts?
A: Pecans, almonds, or sunflower seeds are excellent alternatives. Choose unsalted nuts or seeds for the best flavor balance.
Q: Can I make the vinaigrette vegan?
A: Absolutely! Replace honey with maple syrup or agave nectar to make the dressing vegan-friendly.
Q: What other vegetables can I add?
A: Bell peppers, cherry tomatoes, or even thinly sliced radishes can add more color and variety to this salad.
Tips for Making the Perfect Cabbage Salad
- Use Fresh Ingredients: The success of this salad depends on the freshness of its vegetables, so choose crisp cabbages and firm cucumbers.
- Massage the Cabbage: Salting and massaging the cabbage softens its texture and makes it more palatable.
- Toast the Walnuts: Lightly toast the walnuts for a richer flavor and enhanced crunch.
- Balance the Vinaigrette: Taste the vinaigrette and adjust the honey, mustard, or vinegar to suit your palate.
- Serve Chilled: Refrigerate the salad for at least 10 minutes before serving for a refreshing experience.
Storage Tips
Refrigeration:
Store leftovers in an in the for up to 2 days. The salad may become softer as it sits but will still be flavorful.
Separate Storage:
If preparing the salad ahead, store the vinaigrette separately and toss it with the vegetables just before serving.
Freezing:
This salad is not suitable for freezing due to the high water content of the vegetables.
Enjoy!