Enhanced Cabbage & Cucumber Salad Recipe

Ingredients:

1/3 head of green cabbage, finely shredded
1/3 head of red cabbage, finely shredded
1-2 cucumbers, thinly sliced
1/2 small red onion, thinly sliced (for a mild, sweet flavor)
1 carrot, grated
20g walnuts, chopped and lightly toasted (for extra flavor)
1 tablespoon fresh dill or parsley, chopped (for extra freshness)
1/4 teaspoon salt (for cabbage)
1/4 teaspoon salt (for cucumbers)
1 teaspoon rice vinegar
1 tablespoon olive oil (optional, for a silkier finish)
1 teaspoon Dijon mustard (optional, for a tangy punch)
1/2 teaspoon honey (optional, for a hint of sweetness)
Freshly ground black pepper, to taste

Instructions:

Prepare the veggies:

In a large bowl, mix the shredded green and red cabbage, thinly sliced cucumbers, thinly sliced red onion, and grated carrot.

Season:

Sprinkle the 1/4 teaspoon salt over the cabbage and 1/4 teaspoon salt over the cucumbers. Let them sit for about 10 minutes to soften and release some water, which will help intensify the flavor.

Prepare the dressing (optional, but highly recommended):

In a small bowl, whisk together the rice vinegar, olive oil, Dijon mustard, and honey. Add freshly ground black pepper to taste. This dressing adds a bit more depth to the salad while keeping it light.

Toss and mix:

Pour the dressing (or just the rice vinegar if skipping the dressing) over the vegetables. Toss everything together until well combined.

Add the crunch:

Sprinkle the chopped walnuts (lightly toasted, if desired) over the salad for added texture and a boost of healthy fats. If you prefer, you can swap walnuts with other nuts like almonds or sunflower seeds for a different flavor.

Fresh herbs:

Add freshly chopped dill or parsley to brighten up the salad. Dill adds a mild, aromatic note, while parsley brings a fresh, slightly peppery flavor.

Serve:

This salad can be served immediately for a fresh crunch, but letting it sit for about 20-30 minutes allows the flavors to meld. For a chilled version, refrigerate it for a couple of hours before serving.

Enhancements and Tips:

Toasting the walnuts brings out their natural oils and adds more depth to the flavor. Simply toast them in a dry pan over medium heat for 2-3 minutes until they become golden and fragrant.
Adding a touch of Dijon mustard and honey to the dressing creates a balanced, tangy-sweet contrast that complements the crunchy vegetables.
Olive oil is optional but gives the salad a silkier texture and boosts the healthy fats, making it more satisfying.
Fresh herbs: Dill and parsley are the best choices for adding freshness, but you could also use cilantro or mint for a different twist.
Vary the nuts: If you want to change things up, try adding pumpkin seeds, sunflower seeds, or slivered almonds for a different crunch.

Nutritional Points (WW-friendly):

The bulk of the points still comes from the walnuts (about 4 points for 20g).
If you choose to add olive oil (1 tablespoon), that adds approximately 4 points.
The optional Dijon mustard and honey would only add a point or two depending on the quantity used.
If you’re following a zero-point plan (with vegetables as 0 points), this salad is an incredibly healthy and low-point dish, even with the additions.

Enjoy this refreshed and flavorful Cabbage & Cucumber Salad that is still light and refreshing but with more depth, making it even more irresistible!