Napa Cabbage and Apple Salad with Cranberries and Pecans
Adapted from Mara, elementalcustard.com
½ head of napa cabbage
1 sweet apple
¾ c dried cranberries
½ c roasted pecans, chopped
½ c chopped parsley
1 Tb Dijon mustard
1 Tb olive oil
1 Tb lemon juice
1 Tb honey
To prepare cabbage, lay on its side and slice through the stem to cut the cabbage in half. Remove the coarse stem by cutting around it. Place the cabbage, cut side down and slice into thin slices. Place in a large bowl.
To prepare the fennel, slice off the upper shoots, leaving the bulb only. Cut in half through the stem and remove the stem similarly to the cabbage. Place the fennel bulb cut side down and slice into very thin strips (or use a mandolin). Place in the bowl with the cabbage.
Core the apple and julienne into thin slices and add to the bowl. Add the parsley, cranberries and pecan pieces.
Mix up the dressing and add to the salad. Toss to combine.