If you are wondering what to do with a head of Napa Cabbage, then try this Napa Cabbage Caesar Salad. It is the best most delicious way to cook with it!
6 anchovy fillets, chopped or 2 teaspoons anchovy paste
1 egg yolk
1 clove garlic, minced
3 tablespoons lemon juice
2 teaspoons Dijon mustard
3 to 5 dashes Worcestershire sauce
½ cup avocado oil or organic canola oil
¼ cup olive oil
10 cups chopped Napa cabbage
2 cups croutons, homemade or purchased (5 oz)
¾ cup shredded Parmesan cheese
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
Lemon wedges and additional Parmesan cheese for serving
- Combine anchovies, egg yolk, garlic, lemon, Dijon and Worcestershire in a blending jar, blender or mini prep. Puree to combine. For immersion blender add avocado oil and olive oil and puree until thick and completely combined. For blender, mini prep or whisk, gradually add the oil in a thin stream through the feed tube.
- Combine Napa, croutons and Parmesan cheese in a large salad bowl. Add the dressing and toss until the cabbage and croutons are evenly coated in the dressing. Taste and season with salt and pepper and toss again. Serve with lemon wedges and additional Parmesan.
Make Ahead Instructions
- To make this salad ahead, cut the cabbage as directed above. Add it to the salad bowl. Lay a wet paper towel or kitchen over it. Cover in plastic wrap and refrigerate up to 2 days. You can also chop the Napa and put it in a resealable plastic bag and refrigerate it for 2 days.
- The dressing can be made 1 to 2 days ahead. It will be quite thick after you refrigerate it, so let it sit out at room temperature for 30 minutes before tossing it with the salad.
- Serving Size: 2 cups
- Calories: 383 Calories
- Sugar: 0 g
- Fat: 31 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 8 g