Cabbage Chinese (Napa cabbage)
Chinese Cabbage Mini Wong Bok.
The broad dark green crinkled leaves which taper to white stalks are crisp and crunchy.
Suitable for steaming, stir fry or simply raw.
This healthy cabbage side salad adds a wonderful Asian flavor to your Healthiest Way of Eating. Enjoy!
Prep time: 15 minutes
4 cups finely chopped Napa cabbage
1/2 cup spring onion (or finely chopped red onion, shallots or chives )
1 medium tomato, seeds and excess pulp removed
1 tsp grated fresh ginger
2 medium cloves garlic, pressed
1 TBS rice vinegar or lemon juice
1 tsp honey
2 TBS soy sauce
1/4 tsp dry mustard
1 TBS extra virgin olive oil
salt and white pepper to taste
Chop cabbage and onion (or equivalent) Place in a bowl.
Cut tomato in half and squeeze out seeds and discard. Slice remaining tomato into thin strips.
Whisk together dressing ingredients and toss with cabbage, tomato, and onion.
Sprinkle with sesame seeds.