Manchego and Almond Cabbage Salad

If you’ve only eaten cabbage steamed or boiled, you’re in for quite a treat with these Napa cabbage recipes.  Napa cabbage, with its textural leaves, is more delicate in flavor than green or red cabbage making it an excellent variety for the skeptical cabbage eater. At first glance this oblong shaped cabbage with long leaf blades is different than a standard cabbage. A tad sweeter than red or green cabbage, the crinkled leaves hold up well in the fridge in our prep-ahead Napa Cabbage and Cashew Slaw. You’ll find this recipe has the tangy and crunchy components of a satisfying slaw.  The fleshier leaves are equally delicious when salted for a slightly pliable texture in our Manchego and Almond Cabbage Salad.The ingredients create a dish that is not only pleasing to the palate, but visually pleasing as well. Go ahead, venture beyond your regular salad recipes with these tasty cabbage salads. The simple preparations, with easy to whisk dressing, are all that you’ll need to become a cabbage enthusiast.  We’d like to see your version.  This recipe is featured in @InsideNewOrleans magazine. Share your version of this recipe by tagging me at @y_delicacies on Instagram.

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Manchego and Almond Cabbage Salad Yvette Jemison

Servings: 4-6

2 lbs. Napa cabbage, torn into 3-inch pieces

1 teaspoon kosher salt

2 Tablespoons rice vinegar

2 Tablespoons vegetable oil

1 Tablespoon honey

1 Tablespoon Dijon mustard

½ teaspoon fresh cracked black pepper

½ cup Marcona Almonds, coarsely chopped

3 ounces Manchego cheese, shaved

1. In a large bowl toss cabbage with kosher salt.  Using your hands, massage until cabbage is slightly wilted. About 1 minute.

2. In a small bowl, whisk vinegar, oil, honey, mustard and pepper until emulsified. Pour over cabbage and toss until cabbage is well coated.  

3. Add almonds and cheese and toss just until combined.  Top with more cracked pepper and serve.