Napa Cabbage with Carrot and Apple makes a wonderful side addition to any meat. It will pair well with wraps, burritos, sandwiches, and burgers. Its sweet and sour taste is light and refreshing. Most importantly, this is a simple and quick salad, made and dressed in one bowl.
In this recipe, I use mayonnaise, but yogurt or sour cream can be used instead. The amounts of salt and sugar are approximate. I would recommend starting with 1/2 tsp of salt and 1 tsp of sugar and only add more after the salad is fully assembled if it is in need of more seasoning.
You can store this salad with the dressing already mixed in. Kept in the fridge, it will be good for consumption within 24 hours. Just make sure to give it a good stir before serving. The carrot and apple may soften a little, but the overall taste of the salad will still be good.
This easy recipe makes a refreshing and nutritious salad that is perfect for a light lunch or as a side dish. Furthermore, the crisp texture of the Napa cabbage is complemented by the sweetness of the carrot and apple. The pairing creates a balanced and flavorful salad. Moreover, this dish is packed with vitamins, minerals and fiber, making it a great choice for those looking for a healthy and satisfying meal. In conclusion, it’s definitely worth trying out this simple and tasty recipe!
Here is one more salad variation.
Napa Cabbage Salad with Leek and Pickle
Ingredients
Instructions
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Prepare all the ingredients. Shred the Napa cabbage. Add a pinch of salt, then mix and set aside.
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On a medium fine side of the box grater, shred a carrot.
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On the largest side of the box grater, shred an apple.
- Combine all of the ingredients. Finely chop fresh parsley and add it to the salad. Season with 1/2 tsp of salt, pepper, and 1 tsp of sugar. Add mayonnaise. Using two spoons, mix the salad delicately. Taste it. Adjust the seasoning if needed.
Notes
This salad can be served right after making it. It will taste better if it rests for about 5-10 min.