Napa cabbage salad recipe

Napa Cabbage Salad recipe

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Ingredients
300 g | pasta, elbows or fusilloni |
1 medium | Napa cabbage, washed and sliced |
2 medium | onion(s), sweet or red |
250 g | ham, boiled, cubed |
250 g | Gouda cheese, cubed |
150 g | yoghurt |
150 g | sour cream |
2 tbsp | mayonnaise |
1 | lemon juice |
½ tsp | salt and pepper |
Instructions
Boil pasta, drain and rinse with cold water until pasta is cold.Combine pasta, Napa cabbage, onions, ham and cheese in a large bowl, mix gently with salad forks.
Mix the rest of the ingredients in a small bowl. Season well since the pasta will absorb the salt and pepper rather rapidly.
If the salad appears too dry, add a couple tablespoons regular milk. Let sit for about ½ hour.
For a different taste you may substitute the onions with leek. The Gouda cheese can be substituted with a low-cal Swiss cheese, use low-cal yoghurt, sour cream and mayonnaise for a lighter version of this main course salad.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Napa cabbage salad recipe
Recipe type: xarchivex
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