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Sunday, January 4, 2009

Napa cabbage salad with buttermilk dressing

I still had some Napa cabbage left over from the dumplings and have also been trying to find ways to use up the rest of the buttermilk from sugar cookies I made for Christmas and found this recipe. I didn't have everything for it and I think if I did then the salad would have turned out more flavorful. I liked the dressing, but the salad itself was pretty bland. Oh well, at least I got rid of some ingredients and had a healthy lunch! It also takes no time at all to throw together. I halved this recipe since I was only making lunch for myself, but the recipe posted is the original.

Napa cabbage salad with buttermilk dressing
Adapted from Gourmet, as seen on Smitten Kitchen

This salad needs some color!

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise (I used Miracle Whip Light)
2 tablespoons cider vinegar
2 tablespoons minced shallot (Omitted)
1 tablespoon sugar
3 tablespoons finely chopped chives (Omitted)
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced (Omitted)
2 celery ribs, thinly sliced diagonally


Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

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