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Napa Cabbage Picnic Salad Recipe
Napa Cabbage Picnic Salad Recipe
From www.elise.com This is a truly great salad for large summer gatherings. Much of it can be made ahead, and then assembled when you are ready to serve. If you still have pac choi in the fridge, use the crunchy white parts of the stems sliced thinly as a substitute for the snow peas and then use the greens in the spinach casserole recipe below! Serves 7-8.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions (including greens)
2/3 cups lightly packed fresh cilantro leaves
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Grilled Thai Chicken
Grilled Thai Chicken
This is a meal I have made numerous times that always gets rave reviews and the cilantro in today's share made me think of adding it here. It does require a quartered bird, but it's well worth the effort.
1 Chicken - Quartered, skin removed
Marinade:
1 tsp coriander seeds, toasted and ground
1 TB white peppercorns, toasted and ground
15 cloves garlic
1/4 tsp salt
3/4 cup minced cilantro stems (from about 1 large bunch)
1/4 cup soy
2 TB vegetable oil
After toasting and grinding seeds, add other marinade ingredients to food processor and blend until smooth. Add marinade to chicken parts in a ziplock bag or other sealed container. Marinate for 1-8 hours, turning container periodically to coat chicken.
Grill or bake chicken
Serve w/ sweet and sour sauce (yield 1/2 cup):
1 TB dried red chile flakes
1/2 tsp salt
3/4 c. sugar
1/4 cup plus 2 TB rice vinegar
7 cloves of garlic
Toast chiles until fragrant (1-2 mins). Add salt, sugar, rice vinegar, cook until dissolved. Stir in garlic and remove from heat and cool completely before serving.
Serve with rice and Wilted Asian Greens from the May 6, 2009 newsletter posted on Pete's blog site.
Vermont Soy Sesame Noodles w/ Greens and Cilantro
Vermont Soy Sesame Noodles w/ Greens and Cilantro
This is a dinner idea rather than a recipe and quantities of ingredients could vary widely according to taste. I think it could be very good dressed and served cold as well.
1 TB oil
1/2 onion, chopped
1 clove garlic, minced
1 -2 bunches greens (Pac Choi or Kale would be my first choices), stemmed and chopped saving the chopped Pac Choi stems
Asian soba noodles or other pasta (or brown rice)
Vermont Soy Sesame Dressing
3-4 chopped Scallions
2-4 TB Cilantro
Start a pot of water boiling for rice or pasta. Add your rice or pasta and cook according to directions. In the final 10 minutes before your rice or pasta is finished, add oil to a skillet. When hot, add onion and garlic and simmer until soft being careful not to burn the garlic. Add the greens according to which parts need the most cooking time (Pac Choi stems first, kale a few minutes later, and Pac Choi greens last). In last 2 minutes toss in the scallions. Remove from heat. Drain pasta and put back in pot. Add the greens to the pasta (or rice), add Vermont Sesame Soy Dressing and cilantro to taste.
Braised Tofu and Greens in Curried Coconut Milk
Braised Tofu and Greens in Curried Coconut Milk
Adapted from a recipe in Mark Bittman's How to Cook Everything Vegetarian.
3 large onions
1 28 oz can tomatoes
2 TB sunflower oil
salt and black pepper
2 TB garam masala or curry powder
14 oz tofu
2 cups potatoes, 1/2 inch dice
3 cups shredded or chopped greens (kale, pac choi, chard, beet greens)
Cilantro
In a food processor, puree the tomatoes and onion. Put the oil in a deep skillet over medium heat. When hot, add the onion tomato mixture and the potatoes, along with some salt and pepper and the spice mixture, and cook stirring occasionally until the potatoes are tender, about 15 minutes. Stir in the greens and the coconut milk and bring to just about a boil (but try not to boil much) and then simmer gently until greens are wilted and tender (Kale will take a bit longer than the others). Serve over rice and garnish with freshly chopped cilantro.
Stir Fried Napa Cabbage and Carrots
Stir Fried Napa Cabbage and Carrots
Here's a simple quick recipe that you could serve with brown rice. This is a basic stir fry into which you could sub in broccoli, garlic scapes, some cooked chicken or pork or beef, and garnish with scallions too. From the 75th Anniversary Edition of the Joy of Cooking.
Combine in small bowl:
2.5 TB tamari
1 tsp toasted sesame oil
1/4 tsp crushed red pepper
1 TB canola oil (or sunflower)
2 garlic cloves, minced
1 TB fresh ginger, peeled and minced
2 cups shredded carrots
1 medium Napa Cabbage, thinly sliced
Minced parsley or cilantro
Heat a wok or large skillet over high heat. Add and stir fry the garlic and ginger for a few seconds taking care not to allow the garlic to brown. Add the carrots and stir fry for 3 minutes. Add the cabbage and stir fry until tender, about 3 more minutes. Add the tamari mixture and heat through, stiring to coat the vegetables. Serve garnished with minced parsley or cilantro.
Napa Cabbage, Kohlrabi, Carrot Slaw
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Fresh Salsa
Fresh Salsa
Fresh salsa is quick and easy and so delicious and it's the perfect time of year to make lots of it. There are a million recipes for salsa because everyone's preferences are different. Experiment! You can't really go wrong gradually adding ingredients. I've given a very basic recipe here with some ideas for variation.
2 ripe tomatoes, diced
2 green bell peppers, diced
1/2 cup walla walla sweet onions, diced
1/2 bunch fresh cilantro, for garnish
1 tablespoon fresh lemon juice
1 jalapeno chile pepper, diced
Variations
use 2 tsp of lime juice instead of the lemon juice
add a little salt (up to 3/4 tsp)
use other hot peppers like serranos (or omit the heat altogether if perhaps there are kids involved in the eating)
add 1-s cloves of minced garlic
add 1/2 cups chopped garlic scapes
add 1 tsp of sugar or honey
add some cumin or some toasted cumin seed
chop up a fresh local peach and toss that in
add some fresh corn off the cob
