Napa Cabbage Salad

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After years of hoarding cookbooks that I rarely use as anything but reading material, I've surprised myself recently by turning to their recipes more and more.  When my mother asked me to make a salad for our Christmas dinner, this simple dish from Alice Waters caught my eye.  Cabbage and apples go together almost as well as snow on Christmas. 
Throw in some nuts, cheese, and a creamy dressing and you have a
crisp salad that will brighten any winter table. 

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Napa Cabbage Salad

Adapted from Chez Panisse Fruit

Serves 6


1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/3 cup olive oil
2 tablespoons heavy cream
2 Granny Smith apples
1/2 cup crumbled blue cheese


Discard the outer leaves of the cabbage.  Cut in half and remove the core.  Thinly slice the the remaining cabbage.

Toast the walnuts until fragrant over medium heat.  When toasted to your liking, coarsely crush the walnuts with a mortar and pestle.

In a medium bowl, mix the vinegar, lemon juice, some
salt, and a generous amount of pepper. Whisk in the olive oil and then
the heavy cream. Taste and adjust the acid and salt as

Thinly slice the apples.  Toss the
cabbage, apples, walnuts, and blue cheese with the dressing and an extra pinch of
salt. Let the salad sit for 5 minutes, taste again, adjust the
seasoning as needed, and serve.

show hide 4 comments

Joelen - This looks like a great way to prepare napa for salad! Usually I just toss it in stir fries or savory ethnic dishes. Thanks for sharing this!

kickpleat - yup, this is my kind of salad.

Gemma - Sure thing Joelen. I used to always cook my cabbages, but lately I’ve been craving it raw. The salt and dressing help to soften it just a bit.
Glad you like it kickpleat!

Anonymous - I just made this today for a large brunch gathering. It was excellent (and the most popular of the four salads at the brunch)! Thanks.

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