Crunchy Cabbage and Cucumber Salad with Tangy Mustard Dressing


This Crunchy Cabbage and Cucumber Salad with Tangy Mustard Dressing is a celebration of textures and flavors, blending the crispness of fresh vegetables with the boldness of a homemade dressing. It’s a dish that promises not only a feast for the taste buds but also a visual delight, with its vibrant colors and inviting presentation.

Whether you’re looking for a light lunch option, a healthy side dish, or a refreshing addition to your dinner table, this salad is a versatile choice that caters to various dietary preferences. Its simplicity, combined with the depth of flavor, makes it a must-try recipe for anyone who loves to enjoy the natural goodness of vegetables enhanced by a zesty dressing.

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 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.
  2. Add the sliced cucumber to the bowl with the cabbages. If you like, 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 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.
  6. 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.
  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. It’s perfect for picnics, potlucks, or a nutritious addition to your meal.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes

Kcal: 120 kcal | Servings: 4 servings


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