Friday, December 2, 2011

Napa Cabbage Slaw

Hello. We're looking forward to Farmer Friday this evening. There was surprise when I got out to the garden. There were still some beets for harvest. They're a little smaller than they were before, and the tops got frosted. But the little ruby red roots will be a great side. I wanted to pass along a napa cabbage cole slaw recipe we had the other day. It was great:

Napa Cabbage Slaw

This is a recipe I made up the other day with a little inspiration from a few cook books. Remember that salads are a great creative way to blend vegetable flavors, textures and colors. They are also where you see the seasons change. Arugula and spinach salads in the spring, lettuce a little later, rich summer salads of tomatoes and cucumbers, back to greens in the fall, then things like slaws late into the winter. Have fun with them, experiment with some new ingredients, play with the dressing. If you use fresh in season vegetables you won’t go wrong.

A quick and easy salad with a little extra body and great fall flavors

One head napa cabbage-diced

3-4 carrots-cut into coins, diced, or grated depending on your tastes


Olive Oil-about ¼ cup

Apple Cider Vinegar-about ¼ cup

Lemon Juice-2-3 tablespoons

Honey-1-2 tablespoons

Garlic-1-3 cloves diced

Salt-to taste

Pepper-to taste

Mix dressing ingredients. Modify as needed. Toss into cabbage and carrots.

This salad goes great with roasted fall vegetables or roast chicken (it’s the salad we had with our Thanksgiving dinner).


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