Start by preparing the vegetables: Finely chop the green and red cabbage in a large salad bowl. Use your hands to sprinkle 1/4 teaspoon salt over the cabbage and gently massage it to slightly soften the leaves.
Add the sliced cucumber to the bowl with the cabbage. Optionally, sprinkle the cucumber with a pinch of the remaining salt.
Thinly slice the onion and add it to the bowl. Then, grate or julienne the carrot and add it to the other vegetables.
For the walnuts, coarsely chop them so they are smaller but still crunchy. Add them to the salad.
Now, make the dressing: In a small bowl, combine the minced garlic, olive oil, honey, mustard, rice vinegar, and soy sauce. Whisk together until smooth and emulsified.
Taste the dressing and adjust the flavors to your liking. For a sweeter flavor, add a little more honey; for a tarter flavor, add a little more vinegar.
Pour the dressing over the salad and toss everything together until well coated. Let the salad rest for about 10 minutes before serving so the flavors can meld.
Give the salad a final toss and taste. Add salt if needed.
Serve this salad as a fresh and vibrant side dish or add a protein of your choice to transform it into a main dish.
