Health Salad Recipe
Napa cabbage slaw with fresh dill in olive oil vinaigrette
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Ingredients
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Salad Base
Olive Oil Vinaigrette
Method
Salad Preparation
- 1
Prepare the Vegetables
Begin by washing the Napa cabbage thoroughly. Remove any outer leaves that are wilted or damaged. Cut the cabbage into quarters, remove the core, and then slice it thinly. Transfer the sliced cabbage into a large mixing bowl.
- 2
Shred the Carrots
Peel and shred the carrot using a box grater or a food processor. Add the shredded carrot to the bowl with the Napa cabbage.
- 3
Slice the Cucumber
Wash the cucumber and slice it thinly. If desired, you can remove the seeds for a less watery salad. Add the cucumber slices to the mixing bowl.
- 4
Vinaigrette Preparation
- 5
Mix the Vinaigrette Ingredients
In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
- 6
Emulsify the Dressing
Whisk the ingredients together until well combined, or if using a jar, put the lid on tightly and shake vigorously until the vinaigrette is emulsified and smooth.
Combine and Serve
- 7
Toss the Salad
Pour the vinaigrette over the salad base in the mixing bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- 8
Serve
Taste the salad and adjust seasoning with salt and pepper if needed. Serve immediately or allow it to marinate in the refrigerator for about 30 minutes for enhanced flavors.
