Blog & Featured Recipes

Napa Cabbage Salad with Orange Muscat and Dijon Mustard vinaigrette

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Serves 4


1/3 cup toasted walnuts
1/4 cup orange Muscat vinegar or orange citrus vinegar cup extra virgin olive oil
1/4 cup Dijon mustard
Fresh cracked black pepper to taste
1 small head Napa cabbage
1 red apple
1 firm pear


In a small sauté pan over medium heat, add the walnuts, shake the pan repeatedly to evenly color, the walnuts will take on a toasted aroma when finished. Transfer to a bowl and set aside to cool.

In a medium mixing bowl combine the orange Muscat vinegar, olive oil, Dijon mustard and black pepper, whisk until blended and set aside.

Slice the head of Napa cabbage in half lengthwise. Place the cabbage flat side down on your cutting board and slice horizontally to create ¼ inch wide ribbons.

Place ribbons in a large mixing bowl. Cut the red apple in half and evenly slice lengthwise then add slices to the cabbage ribbons. Repeat this step with the pear making sure to remove any seeds or core, then stack the pear slices and cut to lengthwise to create sticks. Add the pear, walnuts and dressing to the salad mixture and toss. Garnish with cracked black pepper. Serve and enjoy!



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