4 -6 servings
4 - 6 Cups finely shredded Napa Cabbage
1 - Whole Lemon
1- Tablespoon Sesame Oil or Olive Oil
1- Medium Apple, finely diced
1 - Cup Chopped Walnuts or Pecans
1/2 Cup Diced Red Onion
Rinse Napa Cabbage, using a spinner, if available, rid excess water before shredding. Place shredded cabbage in serving bowl. Add apple, onion, nuts, torn mint leaves. Squeeze juice of whole lemon, drizzle oil, salt & pepper to taste. Using clean hands (or tongs) thoroughly toss to well coat the cabbage. Allow to rest in refrigerator for an hour before serving.
This salad is simple, refreshing and delightful! A versatile dish which incorporates the light crunch of napa cabbage as a main dish or a side dish. My family enjoys it as a main dish by adding diced chicken or steak along with blue cheese crumbles. The fresh lemon juice keeps the apple from browning and the cabbage holds a crunch to the next day. Eat within 3 days of preparation. Great use for a vegetable that can arrive in a large size for a small family!