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Spring Challenge Day – 26 Nappa Cabbage Salad

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


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! 

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