Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.
Recipe information
Yield
serves 4 as a starter
Ingredients
2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon Dijon mustard
1 tablespoon grated peeled fresh ginger
3 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
1/2 head napa cabbage (1/2 pound), cored and cut into bite-size pieces
1 red bell pepper, ribs and seeds removed, thinly sliced
1/4 cup coarsely chopped cilantro, plus sprigs for garnish
1/4 cup coarsely chopped roasted unsalted peanuts
Preparation
Step 1
In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
Step 2
In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
