Napa cabbage, also known as Chinese cabbage, is a mild tasting, pale green and white vegetable that has a subtle sweetness and crunch. Not as pungent as green cabbage, of the sort you’d typically pair with corned beef and heartier fare, napa (or nappa, which refers to green vegetable leaves in Japan) is the perfect companion for both a light, Asian meal or a classic American fried chicken picnic.
Peel away the wide outer leaves and save them to line steamer baskets for dumplings. The slaw uses the inner, crunchier ones.
Napa Cabbage Slaw Recipe
2 tsp black or white sesame seeds
3 cups packed, shredded napa cabbage, outer leaves and tough core discarded
1/2 red bell pepper, julienned
1/2 yellow pepper, julienned
2 T sesame oil
2 T agave nectar
1 T oyster flavored sauce
2 tsp Chinese hot mustard
Note: Chinese mustard is spicier than yellow mustard and is available in the Asian section of most larger grocery stores. The heat happens because it’s prepared only with dry, ground mustard and water. Other mustard condiments (American yellow mustard or French Dijon) use vinegar, wine or lemon juice to tone down the natural heat of dried mustard powder. The acids also act as a stabilizer. If you can’t find prepared Chinese mustard, combine equal parts dried hot mustard (Colman’s English mustard powder is a good choice) and water until a thick paste forms. Cover and let rest for an hour before proceeding. Be careful with the fumes!
1 tsp minced fresh ginger
Combine dressing ingredients in small bowl.
In large bowl, combine cabbage and red pepper. Pour dressing over salad and toss. Sprinkle with sesame seeds and re-toss.
If not serving immediately, wait to dress salad right before serving.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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