napa cabbage and snap pea winter salad with herb-roasted red onion

i recently visited my good friend rose in san francisco, who always inspires me when we share the kitchen.  our first night in town, exhausted from traveling, she made us a delicious dinner which included something she called a winter salad.  it involved wilted napa cabbage, warm apples and apple cider vinegar.

while this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  it still includes napa cabbage, along with crunchy bits of sugar snap peas and sweet morsels of red onion roasted with fresh rosemary and dill.  the apple cider vinegar carries over as well, to help the flavors of the herbs pop.

great with a bowl of soup and a piece of toast on a gloomy winter day. enjoy!

napa cabbage and snap pea winter salad with herb-roasted red onion
1 red medium onion
4 tbsp olive oil
1 tbsp minced fresh rosemary
1 tbsp minced fresh dill
1 tsp salt
1 lb-1 1/2 lb napa cabbage
1/2 lb sugar snap peas
2 tbsp apple cider vinegar

preheat your oven to 400F.  remove the ends and peel the onion, then chop into large pieces and set in a large bowl.  mince your rosemary and dill (about 1 medium sprig of both, stems removed) and toss the onion with 2 tablespoons of the olive oil, the minced herbs and 1/2 teaspoon of the salt.

lay the onions out on a baking sheet covered with parchment paper and roast for 20 minutes, stirring half way.

meanwhile, chop your napa cabbage into thin strips.  when i get down lower to the base i begin removing the solid heart of the cabbage because i prefer the leaves.

also chop up your snap peas by snipping off the very ends and then cutting into thin slices.

in a large skillet heat up the other 2 tablespoons olive oil over high heat.  after a minute or two reduce to medium heat and toss in the chopped cabbage and snap peas, as well as the other 1/2 teaspoon of salt.  cook lightly for 2-3 minutes, or until the cabbage is beginning to wilt but the peas are still bright.  then add in the vinegar cook another minute or two.

then remove from the heat and scoop into a large bowl where you can toss with the herb-roasted onions.

use tongs to serve and leave any liquid that drains to the bottom of the bowl behind.  eat immediately for a satisfying warm bowl of salad like no other.

yields 3-4 servings