Sunday, February 20, 2011

Napa Cabbage Salad

 I saw this salad and it made me think about the fact that I rarely use Napa (Chinese) cabbage. I love cabbage and am always on the look out for new and different ways to work it into our menus. I also recently purchased a bottle of agave nectar at TJ Maxx--you can find good stuff in the foods section there! Now when I say TJ's I'll have to be more specific--Joe or Maxx?

This is a nice refreshing salad and a change of pace.

 Napa Cabbage Salad with Red Bell Pepper, Cilantro, Almonds, and Dijon-Ginger Dressing
(adapted from Everyday Food: Fresh Flavor Fast.)

1/2 of large head napa cabbage, chopped (about 5-6 cups chopped cabbage)
1 red bell pepper, very thinly sliced into same-length slices
a bunch  thinly sliced green onion
1/2 cup chopped cilantro
1/3 cup chopped unsalted almonds

2 T rice vinegar
2 tsp. grated ginger puree (I use the grated ginger you can purchase in the tube-cheater!)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 T agave nectar (could also use a slightly smaller amount of white sugar
salt and fresh-ground black pepper to taste
3 T vegetable oil (I used canola oil)

Stir together the rice vinegar, grated ginger puree, Dijon mustard, sesame oil, agave nectar, salt, and pepper, then whisk in the oil one tablespoon at a time. Let the dressing sit to develop flavor while you chop the salad ingredients.

Chop 1/2 head napa cabbage to make 5-6 cups chopped cabbage. Cut off stem and remove seeds from red bell pepper, then cut into thin slices, trying to make them about the same length. Thinly slice green onions, chop cilantro, and chop almonds.

Toss together the chopped napa cabbage, red bell pepper strips, sliced green onions, and chopped cilantro in a medium-sized salad bowl. Add  dressing and toss to coat the salad. Top each serving with chopped almonds.

Before and After photos follow:

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