Napa Cabbage Slaw with Miso-Ginger Dressing
- 1/2 head napa cabbage
- 2 carrots
- 2 tablespoons toasted sesame seeds
- 2 tablespoons miso paste
- 2 tablespoons water
- 1/2 teaspoon dulse flakes
- 1 teaspoon tamari or soy sauce
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- pinch red pepper flakes
Cut off the end of the napa cabbage and thinly slice. Cut the carrots into thin, matchstick-like pieces. Toast the sesame seeds on medium heat until a golden hue is achieved, being careful not to burn.
In a jar with a lid, add all dressing ingredients and shake!
In a large bowl, toss salad ingredients with dressing, ensuring everything is well coated, and serve.
Many of you have tried Napa or Chinese cabbage as part of the CSA. You will know then that it is a sweet, crunchy and versatile veggie that can be used to make many fresh-tasting winter dishes. Use Napa cabbage in place of green cabbage in any dish. It makes a great salad or slaw, wonderful stir-fry, cabbage rolls or soup. It will last in your fridge for many weeks in a plastic bag or container.