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Start by preparing the vegetables. Finely grate the green and red cabbage into a large salad bowl. Use your hands to sprinkle 1/4 teaspoon of salt over the collard greens and massage it gently to help soften the leaves slightly.
Add the cucumber slices to the bowl with the sprouts. If desired, sprinkle the cucumber with a pinch of the remaining salt.
Thinly slice the onion and add it to the bowl. Then take the carrot and grate it or cut it into thin matchsticks (julienne) and mix it with the other vegetables.
For the nuts, roughly chop them so that they are in small pieces while still retaining a nice crunch. Add them to the salad.
Now let's prepare 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, emulsified dressing.
Taste the dressing and adjust flavors as desired. If you prefer it sweeter, add a little more honey; for more spice, add a little more vinegar.
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