This Cabbage Salad with Cucumber and Walnuts is a crunchy, refreshing side dish perfect for any meal. The combination of cabbage, cucumber, and red cabbage, along with a light tangy dressing of rice vinegar, offers a fresh and vibrant flavor. Walnuts add the perfect crunch and healthy fats, making this salad satisfying and nutritious!
Servings & Timing
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients List
- 1/3 head of cabbage, shredded
- 1/4 teaspoon salt (for salting the cabbage)
- 1–2 cucumbers, thinly sliced
- 1/4 teaspoon salt (for the cucumbers)
- 1/2 onion, thinly sliced
- 1 teaspoon rice vinegar
- 1/3 head of red cabbage, shredded
- 1 large carrot, julienned or grated
- 20g walnuts, chopped
Instructions
Step 1: Prepare the Vegetables
Shred the cabbage and red cabbage, and julienne or grate the carrot. Thinly slice the cucumber and onion.
Step 2: Salt the Vegetables
Place the cabbage and cucumber in separate bowls. Sprinkle 1/4 teaspoon salt on each and gently toss to release excess moisture. Let them sit for about 5–7 minutes. Afterward, rinse them under cold water and drain well.
Step 3: Mix the Salad
In a large mixing bowl, combine the shredded cabbage, red cabbage, carrot, cucumber, and onion.
Step 4: Make the Dressing
In a small bowl, whisk together the rice vinegar and a pinch of salt. Pour the dressing over the vegetables and toss everything to combine.
Step 5: Add Walnuts
Sprinkle the chopped walnuts on top of the salad for a nice crunch and serve immediately.
Additional Notes
- Customization: You can add a little olive oil or honey to the dressing for extra flavor.
- Flavor boost: Try adding a pinch of black pepper, herbs, or a squeeze of lemon juice for a citrusy kick.
- Make-Ahead: If making ahead, store the salad and dressing separately to avoid sogginess. Combine just before serving.
Dietary Info (Approximate per serving)
- Calories: 100
- Protein: 2g
- Carbohydrates: 10g
- Fat: 7g
Vegan, gluten-free, healthy fats from walnuts.
Step-by-Step Cooking Guide
Step 1: Prepare vegetables
Step 2: Salt cabbage and cucumbers
Step 3: Mix vegetables together
Step 4: Make and add dressing
Step 5: Add walnuts and serve
Ingredient Details & Substitutions
Cabbage
- You can use Napa cabbage for a milder flavor or savoy cabbage for a different texture.
Cucumbers
- Use English cucumbers for a sweeter, less watery texture.
Walnuts
- Almonds or sunflower seeds can be used as substitutes for walnuts.
Recipe Variations & Serving Suggestions
Spicy Variation
- Add red chili flakes or finely chopped jalapeños for a spicy twist.
Creamy Version
- Mix in a tablespoon of Greek yogurt or vegan mayo to create a creamier dressing.
Serving Ideas
- This salad pairs beautifully with grilled chicken, tofu, or fish for a light meal.
- Serve as a refreshing side dish with steak or barbecue.
Storage & Make-Ahead
Refrigerator
- Store the salad in an airtight container for up to 2 days.
Make-Ahead
- Prepare the vegetables in advance, but keep the dressing separate. Toss them together just before serving.
FAQs
Q: Can I use a different type of vinegar?
A: Yes, you can substitute rice vinegar with apple cider vinegar for a slightly different taste.
Q: Can I add fruit to this salad?
A: Absolutely! Apple slices or grapes add a touch of sweetness that pairs well with the tangy dressing.
Q: How can I make this salad spicier?
A: Add a pinch of cayenne pepper or finely chopped jalapeños for heat.
Optional Personal Story
This Cabbage Salad with Cucumber and Walnuts is one of my favorite go-to recipes when I want something light, crunchy, and satisfying. It’s perfect for summer picnics or even as a light lunch. It’s so easy to make and always full of flavor!
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