Recipes

Napa Cabbage Wedge Salad

Napa cabbage wedges with crisp apples, shaved red onion, and smoky bacon, finished with creamy buttermilk–Parmesan dressing and cracked black pepper.

Ingredients

1/2 cup buttermilk

1/2 cup mayonnaise

1/2 cup grated parmesan

1 tbsp lemon juice

1 small clove garlic, finely grated

1 tsp dijon mustard

1 tbsp chives, chopped

2 small heads napa cabbage

6 slices thick-cut bacon, crisped and chopped

1 apple of choice, thinly sliced

1/4 small red onion, thinly sliced

1/4 cup toasted walnuts

Make the dressing. Whisk together buttermilk, mayonnaise, Parmesan, lemon juice, garlic, and dijon until smooth. Fold in chives. Season with salt and pepper.
Prepare the cabbage. Trim base just enough to keep the core intact. Cut each head lengthwise into quarters (or sixths if large), keeping wedges together.
To assemble, place cabbage wedge on plate. Spoon dressing generously over the top, letting it fall into the layers. Scatter the chopped bacon, apple slices and red onion over the cabbage. Finish with toasted nuts, cracked black pepper and flaky salt.