May 19, 2010

Asian Napa Cabbage Slaw

This summer we're working really hard to eat raw, whole, and local at the lily pad.  Several weeks ago we signed up with a local group, Grow Alabama, that does a terrific job of delivering some wonderful vegetables.

One of the side benefits (other than some extra room in the middle) is that I am actually spending a bit of time in the kitchen exploring some new (to me) vegetables.  Today a big leafy thing showed up so I dialed up momma Jo-Jo.  Through the course of conversation we decided it must be a Savoy Cabbage so out came the cookbook and this is what turned up.

It's quiet yummy so I thought I would share my version of it with you:

1 head Savoy cabbage, chiffonade
5 Carrots thinly sliced
1/2 cup cilantro (I used a handful of dry)
5 Scallions (I used one of the red, mild ones that came in the box)

1/2 cup peanut oil
1/2 cup rice vinegar
2 tbl soy sauce
1/2 c roasted peanuts
1/4 c sesame seeds, toasted (I used a heaping tsp of sesame oil 'cause no seeds were in the cabinets!)
Palm full of Sugar (or Splenda)

Jo-Jo shared a tiny secret on the cabbage.  She advised to chiffonade it then put in a bowl of water, swish it around, and let it sit for 10 minutes.  Lift the cabbage out and into colander to drain.  Got all that sandy, dirt of it like a charm.  Enjoy!

Christa Lilystitch and

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