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Mark Delassandro’s Cabbage Salad

Name: Mark Delassandro's Cabbage Salad
Prep time: 20

(5 votes, average: 4.40 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

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....

Ingredients

Honey & Mustard Vinaigrette

2 tablespoons plus 2 teaspoons apple cider vinegar
1 tablespoon honey
½ teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Salt and black pepper, freshly ground, to taste

Salad

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 (see Chef Tips)
¾ cup sliced almonds, toasted

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Nutrition Facts

Calories

241 cals

Fat

20 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g

Carbohydrates

14 g

Sugar

7 g

Fiber

5 g

Protein

6 g

Sodium

552 mg

Directions

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.

Chef Tips

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.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.