Chinese Napa Cabbage
Chinese Napa Cabbage is often used raw in lots of salads and slaws. It has a mild flavour and crunchy texture. It can be cooked by boiling or steaming to be eaten as a side dish or as an ingredient added to various Asian dishes. It is also pickled with spices to make Kimchi. This Cabbage can be also be used as a substitute in any recipe that uses Cabbage.
CHINESE NAPA CABBAGE SESAME SLAW
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1/4 tsp red chili flakes
- 1/2 cup vegetable oil
- 2 tbsp Asian sesame oil
- 1 lb napa cabbage, trimmed, cored, cut crosswise into very thin shreds about 8 cups
- 2 carrots, peeled, shredded
- 2 green onions, trimmed, thinly sliced
- 1 tbsp toasted sesame seeds
In blender, pulse vinegar, soy sauce, sugar and chili flakes to dissolve sugar. With machine running, slowly pour in vegetable and sesame oils. (Makes 3/4 cup/185 mL.) To make ahead, refrigerate until ready to use; whisk before using.
In large bowl, toss cabbage, carrots and onions. Add dressing; toss well. Sprinkle with sesame seeds. Toss again. Serve immediately. (It wilts if it stands too long.)
