I'm going through GreenLiteBites withdrawal! I miss cooking and posting so much!
If you didn't know, all last week I was on an anniversary cruise with The Husband. We were celebrating our 13th and we had a blast, even though I've decided cruising is not my favorite vacation. If you are interested you can see some photos from our trip on my weight-loss blog by clicking here.
Anyway, I'm back and I've been cooking up a storm! First on my list was to use up the HUGE napa cabbage head I got in my farm share. I wish I took a picture because this thing was crazy. Seriously like two human heads side by side. I shredded it and hoped it would last until I returned and it did, so one of the first things I did when I got back was make this salad and it was awesome! I finished up the leftovers yesterday.
I decided to go Asian with the dressing as I think that's traditional. Honestly, I'm not sure, I never had a napa cabbage salad before. I just threw a few things together and crossed my fingers.
The ginger added a wonderful flavor and the salad had just a touch of sweetness that made it really enjoyable.
Here's what I did…
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 clove garlic, minced
- About ¾-inch chunk of fresh ginger root (I keep chunks in my freezer for easy grating)
- 1 lb shredded napa cabbage (~450g)
- 1 red bell pepper, cut into thin strips
- 2 oz slivered almonds (56g) (~¼ cup)
- Dried cilantro for garnish, optional
Make the dressing by whisking the vinegar, soy sauce, honey, lemon juice, garlic and ginger.
Prepare the rest of the ingredients and place everything, including the dressing, in a large bowl.
Toss.
You can enjoy some right away (I did) but it's better if you cover and let it sit in the fridge for at least an hour.
A few hours later I pulled it out, topped it with some dried cilantro and served it at a barbecue.
It went perfectly with barbecued chicken and grilled green beans.
Next time I may add a dash of ground cayenne pepper and maybe some scallions. 🙂
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 6 | About a cup | |||
| Calories | Fat | Fiber | WWPs | |
| 115 | 5g | 3g | old: 2 | new: 3 |
| Sugar | Sat Fat | Carbs | Protein | |
| 8g | 0g | 13g | 4g | |
Hey, have you ever made any middle easter dish? I really liked their flavor styles and thought to ask you about it.
It looks fabulous! I've been hunting for some new salad ideas and I love nappa cabbage.
Wow does that look good! I love all the pics!
Hi Roni: I'm always searching for new vegetable side dish ideas and this looks great. Could you tell me how you grilled the green beans exactly?
Sure, I basically blanched them (cooked in boiling water for about 2 minutes) and then put them in the grill pan with a touch of oil and grilled them until the scorched a bit !
That looks delicious! Could you also use fresh Cilantro? 🙂
Of course!