Cabbage and Cucumber Salad Directions
- In separate bowls, place shredded green and red cabbage. Sprinkle 1/4 teaspoon of salt over each, toss gently, and let sit for about 10 minutes to draw out excess moisture, then drain.
- Peel cucumbers if desired, then slice thinly. Sprinkle with a pinch of salt, let sit for 5-10 minutes to remove excess moisture, then pat dry.
- Add the sliced onion to the cucumbers. Grate the carrot and set aside.
- In a small bowl, whisk together olive oil, rice vinegar, honey, mustard, soy sauce, and minced garlic. Adjust seasoning to taste.
- In a large bowl, combine the drained cabbage, cucumbers, onion, grated carrot, and walnuts.
- Drizzle dressing over the salad, toss to coat, then refrigerate for 15-20 minutes before serving. Garnish with extra walnuts or black pepper, if desired.
WW Points Calculation:
- Green cabbage, red cabbage, cucumbers, onion, carrot, garlic: 0 points
- Olive oil (2 tbsp): 8 points
- Walnuts (20g): 3 points
- Honey (1 tbsp): 1 point
- Soy sauce, rice vinegar, mustard: 0 points
Total Points: 12
Servings: 4
Per Serving: 3 points
Nutrition Information (approximate, per serving):
- Calories: 100
- Fat: 8g
- Protein: 2g
- Carbohydrates: 8g
- Sugar: 5g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
