Equipment
Chef's knife
Cutting board
Large mixing bowl
Small mixing bowl
Whisk
or Fork or jar with lid
Ingredients
4 servings
Vegetables
- 400 g napa cabbage, shredded
- 150 g red bell pepper, julienned
- 30 g scallions, thinly sliced
Citrus Dressing
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 30 ml orange juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
130
Calories
2g
Protein
7g
Carbs
12g
Fat
2g
Fiber
4g
Sugar
309mg
Sodium
Method
01
Remove any wilted outer leaves from the Napa cabbage. Cut the head in half lengthwise, remove the core, and shred the leaves into thin strips.
02
Slice the red bell pepper into thin julienne strips and thinly slice the scallions on a bias.
03
Combine the shredded cabbage, julienned peppers, and sliced scallions in a large mixing bowl.
04
In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify.
05
Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust salt if necessary before serving immediately.
Chef's Notes
- Napa cabbage is much more delicate than standard green cabbage; slice it slightly thicker (about 0.5cm) to maintain crunch.
- For the red bell pepper, cut on the flesh side rather than the skin side to prevent the knife from slipping.
- This dressing is a basic vinaigrette ratio (3 parts oil to 1 part acid). Since we are using orange juice which is less acidic than lemon, we slightly adjust the ratio to maintain brightness.
- To turn this into a main course, top with grilled tofu or chickpeas for added protein.
- Using freshly squeezed citrus makes a noticeable difference in aroma compared to bottled juice.
Storage
Refrigerator: 1 day — Best eaten fresh; cabbage will soften significantly over time.
