Napa Cabbage Wedge Salad with Apples & Buttermilk Dressing

A fresh take on the classic wedge salad, with Napa cabbage, crisp apples, red onion, and a robust, creamy buttermilk Parmesan dressing.—Elizabeth Stark, adapted from 


Buttermilk Parmesan Dreessing (or buy a dressing!)

  • 1 clove Garlic, smashed and minced
  • 1 tbsp Sherry Vinegar
  • 1 tsp Dijon Mustard
  • 1 pinch Salt
  • 2 tbsp Olive Oil
  • 2 tbsp Sour Cream
  • 2 tbsp Buttermilk
  • 2 tbsp Parmesan, finely crumbled or shredded

Napa Wedge Salad

  • 1 small head Napa cabbage
  • 1 small Red Onion (use sweet onion, no prob)
  • 2 Crisp Apples
  • Kohlrabi (slice thinly or grate)
  • 2 tbsp Parmesan, crumbled (plus extra)
  • 1 tbsp Chives, minced
  • 1 pinch Sea Salt, to taste
  • 1/4 tsp Fresh Ground Black Pepper


  1. In a small mixing bowl, combine the garlic, sherry vinegar, Dijon, and sea salt with a fork. Whisking vigorously with the fork, drizzle in olive oil and then whisk in sour cream. When mixture is thick and creamy, slowly whisk in buttermilk. Finally, add the crumbled Parmesan, and whisk vigorously to combine.

  2. Chill dressing in the fridge while you prepare the salad.

  3. Keeping the core intact, slice Napa cabbage lengthwise into four equal quarters. Arrange on a large platter.

  4. Either with a mandolin or a sharp knife, carefully cut the red onion into paper thin slices. Core and cut apples into 1/8-inch thick slices. In a medium-sized bowl, toss apples and onions with a pinch of sea salt and a tablespoon of the prepared dressing.

  5. Tuck dressed onion and apple slices all around and between the leaves of the cabbage wedges. Drizzle the Napa wedges with most of the remaining dressing. Finish with chives, a pinch of sea salt, plenty of fresh ground black pepper, and scattered Parmesan.