Napa Cabbage Salad

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 canola oil
• 1 firm head Napa cabbage (about 1 pound)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    85 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 373 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
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.