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Chinese napa cabbage salad

October 24, 2012

After having eaten roasted carrots for weeks in order to use up the 10-pound bag of organic roots from Costco, I finally got my hands on some new vegetables. Since the cold weather is fast approaching, cabbage has been high on my list for eating seasonally and locally.

I’ve always liked the taste of napa cabbage more than anything else. Maybe it is because I am Asian. Nonetheless, soups and stir fries get boring after a while, so I’ve started eating a lot of salads.

This particular one is a typical Asian cabbage salad. No wonton strips, so the slivered or sliced almonds are great for the crunch. Freshly toasted sesame seeds make the salad, though, since a generous sprinkle will make the salad really pop in terms of flavor.

Ingredients
1/4 cup raw sesame seeds
1/2 small head, 9 large leaves, or 1 pound, of napa cabbage
1 tsp ginger
2 cloves garlic
2 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp tamari soy sauce
2 Tbsp olive or sesame oil
1/4 cup slivered or sliced almonds

Directions
(1) Toast sesame seeds on a skillet on medium-high heat. When it becomes fragrant, stir around and continue cooking for another minute before turning off the heat.
(2) Thinly slice the napa cabbage into strips. This is easily achieved by stacking up the leaves and slicing horizontally. Add to a large bowl.
(3) Finely mince the ginger and garlic. Grating works as well. Add to the napa cabbage.
(4) Add the vinegar, honey, soy sauce, and oil to the cabbage, and toss the salad well.
(5) Add the toasted sesame seeds and the almonds, and toss again.
(6) Let sit for 10-15 minutes before serving.

Enjoy!

Dai Dai

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