grapesI've spent much of the summer on the road, including time in the Napa Valley. Just like here, the folks in the Wine Country love healthy recipes featuring fresh, organic and seasonal ingredients.

I'm so glad that our Tasty Tip Chef, Kelli Rose, is featuring the wonderful Napa Cabbage in this month's recipe.

Enjoy the recipe and let us know what Napa Valley wine you think pairs best with it!


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napa cabbage tasty tip

Summertime Napa cabbage is incredibly low in calories, only 1/2 cup of fresh shredded leaves carries only 16 calories, easily fitting into the negative calorie group vegetables. Napa and Purple Cabbage are packed with antioxidants and offer an abundant source of both soluble and insoluble dietary fiber. Cabbage is an excellent source of folate, vitamin B, folic acid, vitamin C, vitamin K and vitamin A. It is also a natural source of much-needed electrolytes and minerals like calcium, potassium, phosphorus, magnesium, iron and magnesium.

Mixed with other nutrient dense and low calorie vegetables, herbs and sprouts, this salad provides both a colorful and crunchy, refreshing nutrition that naturally detoxifies, nourishes and hydrates the body.

Combined with the highly flavorful honey mustard dill vinaigrette, the addition of fresh dill aids indigestion, increases circulation, freshens the breath, activates enzymes that neutralize carcinogens and is a natural diuretic for detoxing and water retention.

Fresh avocado and raw crushed walnuts bring about a healthy balance of both raw protein and good fats.

This salad is sure to become a favorite for a nutritious summertime slim-down.

Here's to your health!

Honey Dill Vinaigrette Dressing*


  • 1/2 tsp garlic, minced
  • 3 TBSP Honey Mustard
  • 3 TBSP Honey/Coconut Nectar/Maple Syrup
  • 1 1/2 tsp fresh dill weed, fine chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Pinch of sea salt
  • Fresh ground Pepper to taste


  1. Whisk the garlic, honey mustard, choice sweetener, fresh dill and red wine vinegar together.
  2. Slowly whisk in the olive oil.
  3. Season with salt & pepper to taste.
  4. Transfer dressing into a clean glass lidded jar and refrigerate.

*Dressing should keep a week.