Napa Cabbage Slaw
Again with the cabbage. I love the stuff! And napa cabbage is very mild tasting . . . so for those of you who shy away from those big, tough-looking heads of green or purple cabbage, try napa. It’s the kinder, gentler, softer cabbage (see also, savoy). But it’s still very low in calories and high in nutrients – in fact, it has the highest concentration of folate of all the cabbages. A lot of bang for the buck with this one, my friends!
This is a quick and easy slaw to throw together on a hot night. Pair it up with some pre-baked tofu (I like the Teriyaki flavored one from Trader Joe’s) and fill your belly while keeping your kitchen cool. Or, do your own baked tofu – slice a block of organic firm tofu into four slabs, press it, and then throw it in a 9×13 pan with a little sesame oil and a little soy sauce. Gently turn the tofu to coat and throw it in a 375° oven for 30-45 minutes, turning half-way through. It won’t be as dense as the pre-baked TJ’s stuff, but it’ll have a nice soft texture and great flavor. Now, on to the slaw!
Napa Cabbage Slaw (adapted from Food & Wine)1 oz. sliced almonds
2 T. grapeseed oil
2 T. rice vinegar
1 T. lower-sodium soy sauce (or wheat-free Tamari if you’re GF)
1/2 t. sugar
1 large napa cabbage, sliced very thinly
3 scallions, thinly sliced
1/2 c. cilantro, roughly chopped
Freshly ground black pepper
In a dry skillet, toast the almonds for 5 minutes or until golden brown. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
Serves 2 as a dinner salad, with the tofu, otherwise, can serve 4 as a side salad.
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