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Place shredded green and red cabbage in a large bowl. Sprinkle with salt and mix gently. Let it sit for 10 minutes to soften slightly.
Add thinly sliced cucumber, onion, grated carrot, minced garlic, and chopped walnuts to the bowl. Toss gently to combine.
In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the salad and toss until all ingredients are evenly coated.
Refrigerate for 15-20 minutes before serving to let flavors meld.
Serving and storage tips:
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