Crunchy Cabbage Salad

The Crunchy Cabbage Salad is a delightful medley of textures and flavors, bringing together the crispiness of fresh cabbage, the juiciness of cucumber, and the earthiness of carrots, all underpinned by the crunch of walnuts. The dressing – a sweet and tangy concoction of honey, mustard, and a hint of garlic – elevates this salad from simple to sublime, making it a dish that’s both invigorating and satisfying.

Whether it’s a bright side dish for your next BBQ or a standalone meal with added protein, this salad is a celebration of fresh ingredients and bold flavors. It’s a testament to the idea that healthy eating doesn’t have to be boring but can be a joyful and delicious exploration of what nature has to offer. This Crunchy Cabbage Salad is not just a dish; it’s an experience, inviting you to savor every bite.

Full Recipe:


  • 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



  1. Start by preparing the vegetables: Thinly shred 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 to help soften the leaves slightly.
  2. Add the sliced cucumber to the bowl with the cabbages. Optionally, sprinkle the cucumber with a pinch of the remaining salt.
  3. 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.
  4. 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.
  5. Now, make the dressing: In a small bowl, combine the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk together until you have a smooth and emulsified dressing.
  6. Taste the dressing and adjust the flavors as you like. For a sweeter taste, add a bit more honey; for more tang, add a little more vinegar.
  7. Pour the dressing over the salad and toss everything together until well coated. Let the salad sit for about 10 minutes before serving so the flavors can mingle.
  8. Give the salad a final toss and taste. Adjust seasoning with more salt if needed.
  9. Serve this salad as a fresh, vibrant side dish or add a protein of your choice to make it a main course.

Prep Time: 20 minutes | Total Time: 30 minutes

Kcal: 220 kcal | Servings: 4 servings

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