Slightly modified from Napa Cabbage Salad By Jacques Pepin Step . Too garlicky for some, but we love it. Leftovers keep well for a day or so.
INGREDIENTS
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
1 tablespoon soy sauce
3 tablespoons peanut oil
1 firm head Napa cabbage (about 1 pound)
PREPARATION YIELD 6 servings
Step 1 Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
Step 2 Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
I added radish and roasted scallions
