Napa Cabbage Salad
- Total Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4cloves garlic, peeled, crushed and chopped (2 teaspoons)
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 2teaspoons Dijon-style mustard
- 1tablespoon red-wine vinegar
- 1tablespoon soy sauce
- 3tablespoons canola oil
- 1firm head Napa cabbage (about 1 pound)
Nutritional analysis per serving (6 servings)
76 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
- Step 2
Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Private Notes
Comments
Good basic recipe. Like the garlicky mustardy flavor and depth provided by the soy sauce. I felt it needed a little heat so added a little cayenne, also a few drops of sesame oil. Also garnished with chopped scallions for a little onion bite.
This was quite good, and a very good basic recipe. I used olive oil instead of canola and I added shredded carrot for color. The soy sauce added an asian twist; a kimchee influence. If one were to substitute some of the oil for sesame oil or sprinkle the salad with sesame seeds, it would make a good asian slaw alongside burgers or spring rolls. radishes sliced thin would also do well in this recipe.
Crunchy, savory. Added julienned carrots and salted roasted pepitas. A little less garlic, and about 2/3 mustard (though I'd try the full amount of mustard next time, having found the dressing delicious). Sesame oil in lieu of canola, and sherry vinegar instead of red wine vinegar. Terrific served with turmeric black pepper asparagus chicken, NYT, thanks, Ali Slagle. Carrots echo turmeric color. Try spiced cashews for the crunch next time.
This was aggressively salty, and I like salt. I would half or omit altogether.
I liked the addition of toasted sesame seeds, would consider adding roasted peanuts next time.
This was delicious. Made it (with Napa cabbage I grew in my garden from seed) exactly as recommended, though I cut everything by half for my wife and me. So fun to learn anew that a recipe even for a simple salad can make a huge difference.