Switch out the ubiquitous iceberg lettuce for Napa cabbage in this crunchy, tangy, nutrient-packed salad. Chef Mark Delassandro created this recipe for our first series of healthy cooking classes for Latina breast cancer survivors.... Cruciferous vegetables like cabbage are high in anti-inflammatory nutrients, making them an important part of any cancer-protective diet. Raw cabbage just needs a little longer to soften up — toss it in the dressing and let sit before serving
Mix the mustard, honey and vinegar in the bottom of a salad bowl. Season with sea salt and freshly ground black pepper. Whisking continuously, slowly add in the olive oil in a steady stream. The dressing will emulsify into a thick creamy sauce. Taste for salt.
Pile the cabbage on top of the dressing and top with the grated carrots, red onion, parsley, scallions, and almonds. Toss the salad to coat. (See Chef Tips.) About 10-15 minutes before serving, toss again and taste for salt and pepper. Leave in a cool place until needed. Serve.
Cabbage leaves are tougher than lettuce, so unlike softer salad greens that spoil once dressed, cabbage can be tossed in the dressing for a while before serving.
Green cabbage can be used in place of Napa cabbage. Because green cabbage leaves are not as soft as those of the Napa variety, green cabbage will need to sit in dressing for about 30 minutes before serving.