Nappa Cabbage Salad Recipe
2012
This salad is surprisingly delicious. Surprising because it has 2 ingredients that are not so appealing to a lot of people, both of which are very good for you! One is Nappa cabbage which actually has a very light crisp taste, not bad at all..just being in the cabbage family it gets a bad rap and the other is cilantro, which turns some people off.. but before I go further, let me tell you that the cilantro gets lost in the salad and many who don’t normally like cilantro love it in here. Cilantro is also incredible for you. It is one of the best detoxifying leafy greens and is known for its special ability to draw heavy metals out of the body. We want this and this is a great way to get it!!
This salad has a real Asian flair. It is light yet very flavorful and one of the great benefits of this salad is that you can make lots and it lasts for days in the fridge. It keeps and tastes great even 3 or 4 days later.. although it likely won’t last that long! It also is quick to whip up. This is one of those quick, done in under 5 minute, salads!
Nappa Cabbage Salad Recipe
Ingredients
1 head Korean or Nappa Cabbage – quarter lengthwise and slice
1 bunch Cilantro – washed, dried and chopped
½ Red Pepper – chopped small
2 Tbsp Sesame oil
1 Tbsp Olive oil
1 Lime – juiced
1 Tbsp Honey
1″ Ginger – peeled and grated or chopped finely
½ tsp Salt
Sesame seeds to garnish
Optional for a spicy salad: 1 tsp Sambal oelek or ½ tsp crushed red pepper flakes or to taste
Directions
Put cabbage, cilantro and red pepper in bowl. In another bowl mix the rest of ingredients together. Pour this dressing on vegetables and toss. Top with sesame seeds to serve.
Photo Description
Assemble ingredients.
This is how I like to chop up the cabbage. Chop right through almost the whole head lengthwise leaving an inch or so at the end to keep it together, then turn and slice it again so that it is quartered. Then slice it from the tip of the head in inch or less sections all the way to the end, leaving the last inch or two where the leaves are thicker and white at the base. You can use this too, I just prefer more of the leafy part in my salad.
Add all of the ingredients into the bowl. I am showing the lime because I forgot to put it in the photo with the other ingredients above. ..and actually I didn’t premix the dressing together, just added the ingredients straight to the bowl. I’ve made this many times and it works just fine this way!
Mix all together and that’s it. Its ready!
Enjoy! To your good health!
