Thursday, July 22, 2010

Asian Cabbage Slaw

I was at the store recently and decided the napa cabbage looked really good, so I bought some and brought it home. But then I was left with the question: "What should I do with this cabbage?"

I've used napa cabbage in the past for a favorite salad, but that recipe had soy in it and wouldn't work now. So, I started to search the internet. I ended up slightly adapting this recipe from good ol' Martha Stewart and Everyday Food. It's a great side for grilled chicken or pork. You know you can never go wrong with one of Martha's recipes!

Asian Cabbage Slaw

2 tbsp. lime juice
2 tbsp. rice vinegar
1 tbsp. canola oil
2 tsp. sugar
1/2 small head shredded napa or green cabbage
1/4 cup fresh cilantro, chopped
4 green onions, sliced
1 grated carrot
1/2 fresh jalapeno, minced, optional

In a large bowl, combine the lime juice, rice vinegar, oil and sugar; season with salt and whisk.

To dressing, add the cabbage, cilantro leaves, green onions, carrot and jalapeno, if using, and toss to combine.

Tip: If you've never used napa cabbage before, don't be scared by the tiny black dots you often see on its leaves. That's normal!

Quick Start with MSPI Mama: This is one of my Quick Start recipes

1 comment:

Mel said...

You can also just slice or chop the cabbage, chop and add green tailed onions, add juice from 2-3 limes, kosher salt, and 1/2 bunch chopped cilantro. Mix well. That's it. It's a very common Spanish salad. You can also use sliced cucumbers and tomatoes instead of cabbage.