Getting the veggies ready is the first step. Both the green and red cabbage should be shredded very thinly and placed in a big salad dish. You may assist the leaves of the green cabbage become somewhat more pliable by using your hands to sprinkle a quarter of a teaspoon of salt over it and then gently massaging it in.
To the dish containing the cabbages, add the cucumber that has been cut. If you so like, garnish the cucumber with a little amount of the salt that is still available.
The onion should be sliced very thinly and then added to the bowl. Following that, take the carrot and either grate it or chop it into fine matchsticks (julienne), and then add it to the other veggies that are already in the bowl.
In order to ensure that the walnuts retain their satisfying crunch, you should give them a rough chop so that they are in tiny pieces. They should be added to the salad.
Let’s go on over to the dressing now. Gather the garlic that has been minced, olive oil, honey, mustard, rice vinegar, and soy sauce into a small bowl and mix them together. Mix them together with a whisk until you have a dressing that is silky smooth and emulsified.
