Shred the cabbage finely, season it with a small pinch of salt and one teaspoon of cane sugar, and mix gently so the strands soften slightly while keeping their natural crispness.
Grate the carrot and add it to the cabbage, ensuring the sweetness blends evenly through the salad base.
Slice the red onion into thin half‑moons and cut the green apple into slender matchsticks, then add both to the bowl to introduce sharpness and bright acidity.
Chop the green onion and parsley finely and sprinkle them over the salad to provide fresh herbal notes and a light aromatic lift.
Roughly chop the walnuts and add them to the mixture, giving the salad a rich crunch and earthy depth.
In a separate bowl, whisk together yoghurt and olive oil until smooth, forming a creamy yet light foundation for the dressing.
Add rice vinegar, Provencal herbs, dried garlic, salt, cane sugar and grain mustard to the dressing, whisking until the flavours combine into a balanced, aromatic mixture.
Pour the dressing over the salad and toss gently, lifting from the bottom to coat all ingredients evenly without crushing the apple or breaking the walnuts.
Allow the salad to rest briefly so the flavours settle and the cabbage absorbs a little of the dressing while remaining crisp.
Serve the salad immediately to enjoy its freshness, vibrant colours and balanced textures at their peak.