By This Crunchy Cabbage and Cucumber Salad with Tangy Mustard Dressing balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Crunchy Cabbage and Cucumber Salad with Tangy Mustard Dressing captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Crunchy Cabbage and Cucumber Salad with Tangy Mustard Dressing becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
1 large cucumber, thinly sliced
1/2 medium onion, finely sliced
1 medium carrot, julienned or grated
20g (1/4 cup) walnuts, roughly chopped
2 cloves garlic, minced
1/4 tsp salt (plus more to taste)
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp natural honey
2 tbsp mustard (Dijon or wholegrain work well)
1 tsp rice vinegar
1 tsp soy sauce
PREPARATION STEPS
Prepare the Vegetables:
Shred the green and red cabbage into a large mixing bowl. Sprinkle with 1/4 tsp salt and gently massage the cabbage for 1–2 minutes to soften slightly.
Add the sliced cucumber, onion, julienned carrot, and chopped walnuts to the bowl.
Make the Dressing:
In a small bowl, whisk together the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce until smooth and well combined.
Toss the Salad:
Pour the dressing over the prepared vegetables and toss thoroughly to coat everything evenly.
Let the salad sit for about 10 minutes to allow the flavours to meld together.
Adjust and Serve:
Taste and adjust the seasoning with additional salt if needed.
Serve immediately and enjoy this refreshing, crunchy salad as a side dish or a light main course.
Chef’s Tips:
Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas.
Customise Veggies: Swap carrots for radishes or add fresh herbs like parsley or coriander for extra flavour.
Nut-Free Option: Replace walnuts with sunflower seeds or omit altogether.
Nutritional Information (Per Serving):
Prep Time: 15 minutes | Total Time: 15 minutes
Calories: Approximately 150 kcal
Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
