Fresh twist on napa cabbage: A salad to savour
Are you in search of the perfect side dish that delights with its lightness, juiciness, and unique flavour? This salad, with crispy napa cabbage as its main ingredient, could well become your new culinary discovery. It literally takes just a few moments to prepare, making it ideal even on the busiest of days.
There are recipes I return to with pleasure because they are quick, healthy, and complement almost everything. One such recipe is the napa cabbage salad, which has been a staple on my table for quite some time—and not just during the summer. It takes no more than fifteen minutes to prepare, and the result? A juicy, crispy, and refreshing mix that pairs well with both meat and light vegetarian dishes.
This recipe combines classic ingredients with a touch of mustard punch. Delicate napa cabbage, sweet and tart apple, flavourful onion, and aromatic pickles bathed in a light lemon-mustard dressing—this is a combination that has pleasantly surprised more than one guest at my table.
Recipe for crispy napa cabbage salad
Ingredients for the salad:
- 1 medium napa cabbage,
- 4 pickles,
- 1 medium apple,
- 1 small onion,
- 1 bunch of fresh parsley,
- 2 tablespoons of mustard (e.g., Dijon),
- 1 tablespoon of extra virgin olive oil,
- juice of ½ fresh lemon,
- freshly ground black pepper to taste,
- tomato or red pepper (optional),
- salt to taste.
Preparation:
- Begin by preparing the dressing—combine the mustard, olive oil, and lemon juice in a small bowl. Season with salt and freshly ground black pepper, and mix thoroughly until the ingredients have formed a smooth emulsion.
- Finely chop the napa cabbage and place it into a large bowl.
- Grate the pickles and apple on a coarse grater and add them to the cabbage.
- Dice the onion finely and add it to the mix.
- Pour the prepared dressing over everything and mix thoroughly until the salad achieves a uniform consistency and aroma.
- Finally, add finely chopped parsley—this gives the dish its freshness and colour.
And there you have it! This salad tastes best right after preparation, but it's also excellent after a few hours in the fridge as the flavours meld even more beautifully.
