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
Garlic-1-3 cloves diced
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).