Is “pure joy” on the ingredient list? Because it sure seems like it.
. You get iceberg-like crunch from the napa cabbage, which is a bit fleshier than regular cabbage though rigid and flavorless when raw and unadorned. After being salted a few minutes ahead of time, its spines slacken and the thick leaves become slightly pliable and plump but still crisp overall.
Since then, I’ve made the napa cabbage salad about four times, which is a lot for someone who usually moves on to new recipes and new cookbooks as they come out. Recently, I brought it to a friend’s place for a barbecue, and it was a hit. Not because anyone literally told me so, but because once I put the salad on the table where forks weren’t yet laid out, people starting to eat it with their hands.
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