In a sizable mixing dish, combine the sliced cabbage, diced cucumber, grated carrot, diced bell pepper, and sliced green onions. Combine by tossing.

A small pan should be heated to medium-high. Add the chopped walnuts and slivered almonds once it is hot. Toast for 1 minute, stirring periodically, until golden.

Salad with the toasted almonds added.

Olive oil, rice wine vinegar, ginger that has been grated, soy sauce, lime juice, grated garlic, and dijon mustard should all be combined in a small dish. Stir thoroughly until mixed.

Sprinkle the lettuce with the dressing, then toss to combine.

The salad can be consumed right away or kept in the fridge for up to 4 days.