Chef Mark Delassandro created this Cabbage Salad recipe for our first series of healthy cooking classes funded by Aetna for Latina breast cancer survivors. Cruciferous vegetables are so protective for breast cancer survivors that we wanted to make a delicious dish that used them in a familiar way. His solution was to ditch the ubiquitous iceberg lettuce for napa cabbage to make a super crunchy, nutrient-packed salad. It’s been a favorite at all our classes ever since
1. 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.
2. Pile the cabbage on top of the dressing and top with the grated carrots, red onion, parsley, scallions, and almonds. About 10-15 minutes before serving, toss the salad to coat. Taste for salt and pepper. Leave in a cool place until needed. Serve.
Honey & Mustard Vinaigrette
- 2 tablespoons plus 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- 6 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 carrots, peeled and grated
- 1 red onion, thinly sliced, soaked in hot water for 10 minutes and drained
- ½ bunch flat leaf parsley leaves
- 6 scallions, white and light green parts sliced
- 1 head Napa cabbage, shredded
- ¾ cup sliced almonds, toasted
Ann's Tips and Tricks
Cabbage leaves are tougher than lettuce, so unlike softer salad greens which can spoil, it’s OK to toss and soften cabbage in the dressing for a while before serving. This salad happens to be delicious made with shredded green cabbage, but since green cabbage leaves are not as soft as Napa cabbage, it will need to sit about 30 minutes before being ready to eat.