Serves4 to 6 (side dish)
- Active time:20 min
- Start to finish:20 min
November 2007
Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.
-
1/2
cup
well-shaken buttermilk
-
2
tablespoons
mayonnaise
-
2
tablespoons
cider vinegar
-
2
tablespoons
minced shallot
-
1
tablespoon
sugar
-
3
tablespoons
finely chopped chives
-
1
pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
-
6
radishes, diced
-
2
celery ribs, thinly sliced diagonally
-
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
-
Toss cabbage, radishes, and celery with dressing.
