This week’s
healthy and inexpensive recipe is Napa Slaw.
It’s made with Napa cabbage.
You’re not familiar with Napa cabbage?
It’s always great to try new vegetables!
Napa cabbage has a milder flavor than regular green cabbage. This recipe also calls for rice vinegar,
which also might be something you haven’t tried before. It’s about the same price as regular vinegar
but has a little more complexity, which makes it good in salad dressing,
too. This delicious slaw is good with
Asian-inspired meals or really any meal.
One reason I selected Napa Slaw for this week’s recipe is that I’m
taking it to a get together tomorrow night.
This dish is always a big hit.
Napa Slaw
¼ cup fresh
lime juice
2
tablespoons unseasoned rice vinegar
2
tablespoons sugar
2
tablespoons chopped onion
1 teaspoon
salt
½ teaspoon
minced fresh ginger
¾ cup canola
oil
1 small head
Napa cabbage (about ¾ lb.)
1 Granny
Smith apple, diced
¼ cup chopped
toasted walnuts
¼ cup
chopped cilantro
In the jar
of a blender, combine lime juice, vinegar, sugar, onion, salt, and ginger. Puree; then add oil in a slow stream to
emulsify into a vinaigrette. Refrigerate
dressing until ready to use.
Cut the
cabbage in half and remove the root end.
Starting at the bottom, cut cabbage into ¼-inch slices. Stop when you reach the leafy end and reserve
the remainder of the cabbage for another use.
You should have about 6 cups of sliced cabbage.
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