rjrdbull@earthlink.net | 4.242.150.62
Uta’s Napa Cabbage Salad
½ head napa cabbage, finely sliced
1 medium carrot, grated
few stalks of parsley, snipped or sliced
¼ c. red onion, minced
½ green pepper, finely chopped
May add chopped radiccio
¼ cup olive oil
¼ cup tarragon vinegar
2 Tbsp. sugar
¾ – 1 tsp. dry mustard
¼ tsp. salt
¼ tsp. coarsely ground black pepper
Whip dressing well with a wire whip.
Mix salad ingredients well in a large bowl. Toss with dressing.
Notes: This salad is even better with the “crinkly” cabbage we have received the last two weeks. I prefer using rice wine vinegar to tarragon vinegar. Yummy and great for picnics as the ingredients can be out of the refrigerator for awhile without worry.
