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Shredded Napa Cabbage Salad with Radishes, Golden Raisins, and Dijon Dressing


A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump golden raisins.

  • Servings: 6

Source: Martha Stewart Living, January 2010


  • 1/4 cup white-wine vinegar
  • 2 tablespoons Dijon mustard, preferably whole grain
  • 2 tablespoons sugar
  • 1/2 small head napa cabbage (about 12 ounces), cored and shredded (6 cups)
  • 4 or 5 radishes, thinly sliced and cut into matchsticks
  • 1/2 cup golden raisins
  • 1 tablespoon thinly sliced fresh chives
  • Coarse salt and freshly ground pepper


  1. Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

Cook's Notes

Look for a head of napa cabbage with tender, lettucelike leaves.

Reviews Add a comment

  • claritygolden
    4 NOV, 2013
    Don't use all dijon for this recipe! I used half stone ground and half dijon, and it was way too mustardy. I think all stone ground might have been fine, or maybe 1/3 the amount of dijon. Otherwise, this is a nice basis for a salad.
  • SusanDM
    10 FEB, 2011
    This is yummy! My search for the perfect cole slaw has ended. I chop the vegetables and prepare the dressing the night before. Then just combine everything the next morning about 2 hours ahead of serving to let the flavors mellow.