• INGREDIENTS:
1/3 head of green cabbage, shredded
1/4 tsp salt (for cabbage)
1-2 cucumbers, thinly sliced
1/4 tsp salt (for cucumbers)
1/2 onion, thinly sliced
1 tsp rice vinegar
1/3 head of red cabbage, shredded
1 carrot, julienned
20g walnuts, chopped
• INSTRUCTIONS:
1. Prepare the vegetables: Shred the green and red cabbage, slice the cucumbers and onions, and julienne the carrot.
2. Season the cabbage and cucumbers: In two separate bowls, sprinkle 1/4 tsp of salt over the green cabbage and cucumbers. Let them sit for about 10 minutes to soften, then gently squeeze out any excess liquid.
3. Combine the ingredients: In a large bowl, mix the green cabbage, red cabbage, carrots, cucumbers, and onions.
4. Dress the salad: Drizzle the rice vinegar over the salad and toss well to coat.
5. Add the walnuts: Sprinkle the chopped walnuts over the salad and toss again.
6. Serve immediately: Enjoy the salad fresh for dinner or store it in the fridge for up to a day.
