Napa cabbage wedge salad with apples and buttermilk dressing

Discover the delightful flavors of Napa cabbage and crisp apples in this refreshing wedge salad. Drizzle with tangy buttermilk dressing for a divine culinary experience.

Ingredients:

• 1 clove garlic, smashed and minced
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sour cream
• 2 tablespoons buttermilk, more to taste
• 2 tablespoons finely crumbled or shredded Parmesan
• 1 small head Napa cabbage
• 1 small red onion
• 2 crisp apples (Honeycrisp, Fuji, and Braeburn are all favorites)
• 2 tablespoons tablespoons crumbled Parmesan, plus a few bits for crumbling over finished salad
• 1 tablespoon minced chives
• 1 pinch Sea salt, to taste
• 1/4 teaspoon fresh ground black pepper

Instructions:

1. To make the buttermilk Parmesan dressing:
2. In a small bowl, mix together the crushed garlic, sherry vinegar, Dijon mustard, and sea salt using a fork. Whisk vigorously while slowly adding olive oil, then whisk in sour cream. Once the mixture is thick and smooth, gradually stir in the buttermilk. Finally, mix in the crumbled Parmesan cheese, and whisk vigorously until well combined.
3. Refrigerate the dressing while you get the salad ready.
4. For the Napa cabbage wedge salad:
5. Slice the Napa cabbage lengthwise into four quarters while keeping the core intact. Place the wedges on a large serving plate.
6. Using a mandoline slicer or a sharp knife, thinly slice the red onion. Core and slice the apples thinly (about 1/8-inch thick). In a medium bowl, toss the apples and onions with a pinch of sea salt and a tablespoon of the dressing.
7. Arrange the dressed onion and apple slices in between the cabbage leaves. Drizzle most of the remaining dressing over the Napa cabbage wedges. Garnish with chives, a sprinkle of sea salt, plenty of freshly ground black pepper, and some scattered Parmesan cheese.

Summary:

• Calories: 530 kcal
• Fat: 41 g
• Protein: 22 g
• Carbs: 26 g
• Potassium: 1830 mg
• Magnesium: 151 mg