Napa Cabbage Salad

• 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Dijon-style mustard
• 1 tablespoon red-wine vinegar
• 1 tablespoon soy sauce
• 3 tablespoons canola oil
• 1 firm head Napa cabbage (about 1 pound)

1. Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
2. Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices.
3. You should have about 8 cups.
4. Wash well and spin dry in a salad dryer (moisture would dilute the dressing).
5. Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

garlic, salt, freshly ground black pepper, mustard, redwine vinegar, soy sauce, canola oil, cabbage

Taken from cooking.nytimes.com/recipes/3263 (may not work)