cut out finely chop or julienne 1/3 of a medium onion an average-sized carrot
Two cloves of minced garlic, around 20 grams, and walnuts, approximately
1/4 milligram of salt (divided and added according to taste)
The recipe calls for two tablespoons of extra virgin olive oil.
Two tablespoons of your favorite mustard type, one tablespoon of all-natural honey
vinegar produced from rice, measuring one teaspoon
Use one teaspoon of soy sauce.
Recipe for a crunchy cabbage salad with a vinaigrette dressing.
Preparing the veggies is the first stage. Prepare a big salad bowl by finely shredding the red and green cabbage. By gently coating the green cabbage with a quarter teaspoon of salt and massaging it in, you may bring out its natural tenderness.
Chop the cucumber and toss it in with the cabbages in the casserole. If you’d like, you may top the cucumber with a little of the leftover salt.
Put the thinly sliced onion in the bowl once you’ve done so. After that, slice the carrot lengthwise into thin matchsticks (julienne) or grate it into thin slices; then, add it to the dish with the other veggies.
Be careful to mince the walnuts well so they retain their delicious crunch. Those should go in the salad, too.
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