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Finely Chopped Crunchy Salata (Healthy & Fresh)

A vibrant, refreshing, and crunchy salad packed with finely chopped fresh vegetables, toasted walnuts, and a tangy lemon-herb vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups green cabbage finely chopped
  • 1 cup red cabbage finely chopped
  • 2 large carrots peeled and finely grated
  • 1 cucumber seeded and finely chopped
  • 1 red bell pepper finely diced
  • 1/2 red onion minced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/2 cup walnuts toasted and chopped
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey optional
  • to taste salt and black pepper

Equipment

  • Large mixing bowl
  • Box grater
  • Dry skillet
  • Whisk
  • Chef's knife

Method
 

Preparation
  1. Wash, dry, and finely chop all vegetables and herbs to ensure the salad remains crisp.
  2. Place shredded cabbages, grated carrots, diced cucumber, bell pepper, minced onion, and chopped herbs into a large mixing bowl.
  3. Whisk olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper in a small bowl until emulsified.
  4. Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then remove.
  5. Pour the dressing over the vegetables and toss thoroughly to coat.
  6. Stir in the toasted walnuts and let the salad sit for 5 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible. Not suitable for freezing.