This is an easy and fun little salad that is also quite versatile. The dressing has a nice tang too.
- 1/2 head of napa cabbage
- a small head of lettuce
- winter root vegetables
- 1 shallot
- 1 tablespoon greek yogurt
- 1 tablespoon apple cider vinegar
- 1/2 cup of buttermilk
- lemon juice
First take and remove the outer leaves of the napa cabbage. Then chop off the bottom and cut into quarters lengthwise, removing the core. Then cut into small salad sized pieces. Use your biggest knife for this task – our napa cabbage was easily 5 lbs and it took a little bit of effort to get it cut down to size. Actually, when Dan saw ours for the first time, he asked me what that ‘alien baby’ was doing in our fridge!
Next tear up the lettuce and mix it up with the cabbage. Then take and grate whatever root vegetables you have on hand into the salad. I chose some daikon and turnips. Mince a small shallot and mix all of the above into the salad.
The dressing is super simple. Mix the yogurt, vinegar and buttermilk and pour it over the salad tossing it as you go. It is a thin and tangy dressing and a very nice compliment to the napa.
Taste and if it needs any more kick, add a little lemon juice. This made a large salad with plenty of leftovers. It was a little reminiscent of cole slaw, but I believe that it took that big step from a summer salad to a winter salad. Enjoy!