Napa cabbage, tomato, and avocado salad from Gourmet Magazine, December 2006: Christmas Spectacular Issue (page 180)

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Notes about this recipe

  • GiselleMarie on July 02, 2021

    Remarkably UN-remarkable. I thought the dressing had promise, and I liked the simplicity of this salad otherwise being comprised of only three ingredients. I admit I used the ribs of the Napa cabbage because I make other Napa salads with them and we like their crunch. This was OK for a Thursday night dinner of leftover tacos but I won’t make this again.

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