- 8 cups thinly sliced Napa cabbage (about 1 1/2 pounds)
- 4 cups thinly sliced red onions, soaked in cold water to cover for 10 minutes, drained, and patted dry
- 3 cups chopped yellow bell peppers (about 3 large)
- two 10-ounce packages frozen peas, cooked in boiling salted water for 1 minute, drained, and patted dry
- 3/4 cup plain yogurt
- 3/4 cup mayonnaise
- 2 tablespoons drained bottled capers, minced
- 1 1/2 teaspoons fresh thyme leaves, minced
- In a large glass bowl make separate layers with the cabbage, the onions, the bell peppers, and the peas. In a bowl whisk together the yogurt,the mayonnaise, the capers, the thyme, and salt and pepper to taste, pour the dressing over the peas, spreading it evenly, and chill the salad, covered, for 6 hours. The salad may be made 1 day in advance and kept covered and chilled. Combine the salad well and serve it with additional salt and pepper to taste.