March 22, 2012

Tangy Napa Cabbage Salad

I wanted to start experimenting with cabbage since I never really work with it and I came up with this delicious salad.  The creaminess and tang from the yogurt, the acidity of the lime and the exotic flavors of green onion and cilantro all pair wonderfully with crunchy Napa cabbage.  You can adjust the amount of yogurt, green onions and cilantro to your liking.  As with all recipes, taste and tweak…you’re the chef!

Makes 2 servings

1/2 head of Napa cabbage, washed, core removed, sliced thinly
5 to 8 sprigs of cilantro, chopped (or parsley if you hate cilantro)
1 to 2 green onions (also called scallions or spring onions), white and light green portion sliced very thinly
1 tablespoon olive oil
Juice of 1/2 lime
1/4 teaspoon apple cider vinegar
2-3 teaspoons plain Greek yogurt
1/4 teaspoon sugar
1/4 teaspoon Kosher salt
5 turns of fresh cracked pepper

In a small mixing bowl, combine everything except the cabbage and whisk until well blended.  Pour mixture over cabbage right before serving and mix well.


Add in shredded chicken, beef or pork
Add in peanuts for a crunch factor
Pile some up on a corn tortilla with shredded chicken, pork, beef, fish or beans for a stellar taco!

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