When the weather turns nippy and cabbage and radicchio are in season, it's time for this fine and simple salad.
- napa cabbage
- radicchio (use the oblong Treviso variety if you can find it)
- 2 Tbsp oil
- 1 Tbsp rice vinegar
- 1 tsp mirin
- salt and pepper
- cutting board and knife
- measuring spoons
- salad bowl
- Slice napa cabbage into 1/4" ribbons by until you have about 2 cups. If your napa cabbage is really large, cut it in half the long way first and lay it flat on your cutting board before you start slicing across the cylinder to create ribbons. Add to salad bowl.
- Similarly, slice the radicchio into 1/4" ribbons until you have about 2 cups. Add this to the salad bowl too. The treviso variety is nice to use since it's easy to slice ribbons from it. In fact, it's so easy that this is a perfect job for someone who is using a chef's knife for the first time.
- Add oil, vinegar, and mirin to the salad and toss well so all the ribbons separate. Season with salt and pepper to taste.