Instructions:

1. Start by preparing the vegetables. Thinly shred both the green and red cabbage into a large salad bowl. Use your hands to sprinkle 1/4 teaspoon of salt over the green cabbage and gently massage it in to help soften the leaves slightly.
2. Add the sliced cucumber to the bowl with the cabbages. If you like, sprinkle the cucumber with a pinch of the remaining salt.
3. Thinly slice the onion and add it to the bowl. Then, take the carrot and either grate it or cut it into fine matchsticks (julienne) and toss it in with the other vegetables.
4. For the walnuts, give them a rough chop so they’re in smaller pieces but still have a nice crunch. Add them to the salad.
5. Now let’s make the dressing. In a small bowl, combine the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk them together until you have a smooth and emulsified dressing.
6. Taste the dressing and adjust the flavors as you like. If you prefer it sweeter, add a bit more honey; for more tang, add a little more vinegar.
7. Pour the dressing over the salad and toss everything together until well coated. Let the salad sit for about 10 minutes before serving so the flavors can mingle.
8. Give the salad a final toss and taste. Adjust seasoning with more salt if needed.
9. Serve this salad as a fresh, vibrant side dish or add a protein of your choice to make it a main course. It’s perfect for picnics, potlucks, or a nutritious addition to your meal.

Enjoy your homemade crunchy cabbage and cucumber salad with its tangy mustard dressing!