Are you searching for an impeccable side dish that impresses with its light texture, succulence, and distinctive taste? Featuring crisp napa cabbage as the star component, this salad might turn into your latest gastronomic find. You can whip it up in mere minutes, which makes it perfectly suited for those hectic days.
I have several recipes that I happily revisit due to their speed, healthiness, and versatility across various meals. Among them is the napa cabbage salad, a constant presence at my dining table—not limited to summertime alone. It requires less than 15 minutes to prepare, yet delivers an invigorating blend that remains crisp and fresh. This dish complements both hearty meats and lighter vegetarian options equally well.
This dish merges traditional elements with a hint of mustard zest. The delicate napa cabbage, paired with sweet and tangy apples, flavorful onions, and fragrant pickles immersed in a light lemon-mustard dressing—a blend that has astonished many guests at my dinner table.
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Recipe for crispy napa cabbage salad
Ingredients for the salad:
- 1 medium napa cabbage,
- 4 pickles,
- 1 medium apple,
- 1 small onion,
- 1 cluster of fresh parsley
- 2 tablespoons of mustard, such as Dijon,
- 1 tablespoon of pure extra virgin olive oil,
- Juice from half a fresh lemon,
- freshly ground black pepper as per your preference,
- tomato or red bell pepper (optional)
- salt to taste.
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Preparation:
- Start by making the dressing—in a small bowl, blend together mustard, olive oil, and lemon juice. Add some salt and freshly ground black pepper, then stir everything together until you get a smooth emulsion.
- Diced the napa cabbage finely and put it into a large bowl.
- Shred the pickles and apple with a coarse grater and combine them with the cabbage.
- Finely dice the onion and add it to the mixture.
- Pour the prepared dressing over everything and mix thoroughly until the salad has a uniform consistency and aroma.
- Finally, add finely chopped parsley—it gives the whole dish freshness and colour.
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Done! This salad tastes best right after preparation, but it also works great after a few hours in the refrigerator—then the flavours meld even better.
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