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Napa Cabbage Picnic Salad Recipe
Napa Cabbage Picnic Salad Recipe
From www.elise.com This is a truly great salad for large summer gatherings. Much of it can be made ahead, and then assembled when you are ready to serve. If you still have pac choi in the fridge, use the crunchy white parts of the stems sliced thinly as a substitute for the snow peas and then use the greens in the spinach casserole recipe below! Serves 7-8.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions (including greens)
2/3 cups lightly packed fresh cilantro leaves
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Vermont Soy Sesame Noodles w/ Greens and Cilantro
Vermont Soy Sesame Noodles w/ Greens and Cilantro
This is a dinner idea rather than a recipe and quantities of ingredients could vary widely according to taste. I think it could be very good dressed and served cold as well.
1 TB oil
1/2 onion, chopped
1 clove garlic, minced
1 -2 bunches greens (Pac Choi or Kale would be my first choices), stemmed and chopped saving the chopped Pac Choi stems
Asian soba noodles or other pasta (or brown rice)
Vermont Soy Sesame Dressing
3-4 chopped Scallions
2-4 TB Cilantro
Start a pot of water boiling for rice or pasta. Add your rice or pasta and cook according to directions. In the final 10 minutes before your rice or pasta is finished, add oil to a skillet. When hot, add onion and garlic and simmer until soft being careful not to burn the garlic. Add the greens according to which parts need the most cooking time (Pac Choi stems first, kale a few minutes later, and Pac Choi greens last). In last 2 minutes toss in the scallions. Remove from heat. Drain pasta and put back in pot. Add the greens to the pasta (or rice), add Vermont Sesame Soy Dressing and cilantro to taste.
Dilled Potato and Pickled Cucumber Salad
Dilled Potato and Pickled Cucumber Salad
From Bon Appetit August 2004.
3 tablespoons distilled white vinegar
2 teaspoons coarse kosher salt
1 hothouse cucumbers, very thinly sliced
1/4 cup plus 1.5 tablespoons chopped fresh dill
1.5 pounds Nicola potatoes, unpeeled
Additional coarse kosher salt
1/2 cup very thinly sliced white onion or scallions
4 radishes, trimmed, thinly sliced
3/8 cup mayonnaise
Small radishes with green tops
Stir vinegar and 2 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/4 cup dill in sealed container. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 1.5 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired.
Napa Cabbage, Kohlrabi, Carrot Slaw
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Napa Cabbage Ramen Salad (is this salad or dessert?)
Napa Cabbage Ramen Salad (is this salad or dessert?)
I have thought of including this one before but somehow, with the ramen noodles (reminding me of bad food college days) crisped in butter and topped with sugar, I thought perhaps I should look for something more wholesome. But each time we have Napa cabbage I can't help but think mmmm ramen noodles crisped in butter and topped with sugar.... And well, we all probably share some weaknesses and this recipe gets rave reviews otherwise, so here it is!
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons tamari
1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Basic Stir Fried Vegetables
Basic Stir Fried Vegetables
Great stuff in the share this week for a stir fry! This recipe is from Mark Bittman's How to Cook Everything Vegetarian. There is of course room for endless variations here. You can swap in and out different veggies, add nuts to the final minute of cooking, add dried chiles or chile paste for heat, add tofu or tempeh (even better if cooked and browned first), or up to 1 TB sweetener (honey, maple syrup, etc).
2 TB oil
1 TB minced garlic
1 TB fresh ginger
1/2 cup onions or scallions
1 medium zucchini, cut into slices or chunks
2 cups Napa cabbage
1 large carrot
2 stalks celery
1/2 lb green beans (preferable parboiled and then quickly cooled)
1/4 cup stock or water
2 TB tamari
1 tsp sesame oil (preferably dark)
Heat a large skillet over medium high heat. Add the oil , and almost immediately the garlic, ginger, and scallions or onions. Cook stirring for about 15 seconds, then add carrots, celery, snow peas and stock and raise the heat to high.
Cook, stirring constantly, adding liquid (water or stock) if mixture is totally dry, until the vegetables are tender, about 7 minutes. Then add the sesame oil and soy sauce.
