Equipment
Ingredients
Salad Base
- 400 g napa cabbage, finely shredded
- 2 scallions, thinly sliced
Garlic Mustard Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 10 g dijon mustard
- 1 garlic, grated or finely minced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Slice the Napa cabbage crosswise into thin ribbons and thinly slice the scallions. Place them together into a large mixing bowl.
In a small bowl, combine the white wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until the mustard dissolves into the vinegar.
While whisking continuously, slowly stream the extra virgin olive oil into the vinegar mixture until it becomes completely emulsified and slightly thickened.
Pour the vinaigrette over the shredded cabbage and scallions. Toss thoroughly to ensure every leaf is evenly coated with the dressing.
Let the salad rest at room temperature for 5 minutes before serving. This brief resting period allows the cabbage to soften slightly and absorb the flavors of the vinaigrette.
Chef's Notes
- For the best texture, use the leafy, crinkled top half of the Napa cabbage for this salad, reserving the thicker, white stalks at the base for a stir-fry or soup.
- Grating the garlic using a microplane rather than mincing it with a knife prevents harsh bites of raw garlic and allows its flavor to distribute evenly throughout the vinaigrette.
- Dijon mustard acts as an emulsifier in the vinaigrette, stabilizing the mixture of oil and vinegar so it clings beautifully to the cabbage leaves instead of pooling at the bottom of the bowl.
Storage
Refrigerator: 1 day — Cabbage will continue to soften and release water; best eaten fresh but leftovers are acceptable the next day.
