Chef Patrick Nipper
Head of Nappa Cabbage
1 cucumber, minced
2 green bell peppers, minced
2 vine ripened tomatoes, sliced then quartered
3 medium size carrots, minced
1 bunch baby red onions, minced
1 zucchini, minced
1 small bag red radishes, julienne, for garnish
2 tbsp of fresh dill
For the dressing:
Scallions from red onions, minced
2 garlic scapes, minced
2-3 tbsp sage, minced
1/2 cup red wine vinegar
1 cup olive oil
Salt and pepper to taste
Make dressing first:
Add vegetables to container to blend in, add vinegar. Blend till smooth, trying to break up larger pieces. Slowly drizzle in oil to make the dressing.
Combine all ingredients, minus tomatoes and radish, in a large mixing bowl. Add dressing to coat. Place a piece of cabbage on your plate, place a tomato piece on the cabbage, place a pile of minced veggies on the tomato and top with radish for color.