Crunchy Cabbage Salad

INGREDIENTS:

1/3 of a whole green cabbage, shredded
1/3 of a whole red cabbage, shredded
1 large cucumber, thinly sliced
1/2 of a medium onion, finely sliced
1 medium carrot, julienned or grated
20g walnuts, roughly chopped
2 cloves of garlic, minced
1/4 teaspoon of salt (divided, plus more to taste)
2 tablespoons of extra virgin olive oil
1 tablespoon of natural honey
2 tablespoons of your favorite mustard
1 teaspoon of rice vinegar
1 teaspoon of soy sauce

DIRECTIONS:

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 to the bowl with the cabbages. If you like, sprinkle the cucumber with a pinch of the remaining salt.
Thinly slice the onion and add it to the bowl. Then, take the carrot and either grate it or cut it into fine matchsticks (julienne) and toss it in with the other vegetables.
For the walnuts, give them a rough chop so they’re in smaller pieces but still have a nice crunch. Add them to the salad.
Now let’s make the dressing. In a small bowl, combine the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk them together until you have a smooth and emulsified dressing.
Taste the dressing and adjust the flavors as you like. If you prefer it sweeter, add a bit more honey; for more tang, add a little more vinegar …