This recipe comes from my friend Karen who is the owner of The Inn at St Peters where I have the privilage of being the Chef.
Napa Cabbage and Blue Cheese Salad
1 large Napa Cabbage shredded
1 cup Blue Cheese crumbled
Toss together and chill for one hour
Dressing
1/3 cup Cider vinegar
¼ tsp. Dry mustard
1 tsp. Celery seed
2 cloves Garlic, minced
½ tsp. each salt and pepper
3 tbsp. Sugar
¼ cup Minced onion
3/4 cup Vegetable oil
Combine the first 7 ingredients. Add oil slowly whisking until emulsified.
-This was a neat way to use nappa cabbage. I changed a few ingredients. Marinated tofu = blue cheese and rice syrup=sugar. This was a fun and tasty salad!
I dont have my camera today but will post the photo asap!