Napa Cabbage (also known as Celery cabbage)
Napa cabbage or celery cabbage, is a type of Chinese cabbage originating from China, and is widely used in Asian cuisine. It is a light, fluffy and crunchy kind of vegetable and favorite in my kitchen. I have plenty of recipes for Napa cabbage. In the future I shall share with you my recipe for Stir Fried Napa Cabbage, Soups with Napa Cabbage and several variations of salads using Napa cabbage.
Napa cabbage is easy on the palate, easy to eat and digest. Kids love it too.
Nutritional information: Napa Cabbage contains Carbohydrates, Dietary fiber, trace quantities of Fat, Protein, Vitamin C, Calcium, Iron, Magnesium and Sodium.
Napa Cabbage and Carrot Slaw
Preparation time: 20 minutes
Makes 7 cups
- 1/2 cup fresh basil (optional)
- 1/2 cup fresh mint (optional)
- 1/2 cup fresh cilantro (optional)
- 1 1/2 pounds Napa cabbage
- 1/2 pound carrots
- 4 or so green onions, chopped (recommended)
Ingredients for Dressing
- Juice from a lemon or 2 limes, about 2 tablespoons
- 1 1/2 tablespoons fish sauce (or oyster sauce)
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- Salt & pepper to taste
Rinse the basil, mint and cilantro if using, shake and let drain in a colander in the sink.
Chop the Napa cabbage into ribbons. (To do this, slice off the core end, then cut in half lengthwise. Flat side down; make three or four lengthwise cuts. Then, holding the cabbage together with your fingers, cut crosswise every 1/2 inch or so.) Transfer to a large bowl. Grate the carrots, chop the green onion and add to the bowl.
Directions for Dressing
Mix the dressing in a small bowl. Cut the basil, mint and cilantro into ribbons. Add to the bowl. With your hands, mix the cabbage, carrots and green ribbons. Pour the dressing over the cabbage mixture and mix in with your hands. Serve immediately or refrigerate until ready to serve.