Chinese Cabbage – Is a late spring/early summer delight that pops up for a short harvest before waiting for the cool of fall for more planting. Its mild flavor is similar to that of celery (although Chinese cabbage is not related to celery), and its leaves are thinner and more delicate than those of cabbage.

Storage tip: Do not remove all of the outer tough leaves before storage. They will help retain moisture, keeping inside crisp and fresh. Keep Chinese cabbage in the hydrator drawer of the refrigerator for up to 2 weeks.

Cooking Tips

ü Chop raw Chinese cabbage into green salads.

ü Substitute Chinese cabbage in traditional coleslaw.

ü Cooks quickly. Steam for 3-5 minutes, or until leaves are wilted down but remain crisp. All cabbages are at risk for overcooking!

ü Chinese cabbage is a classic and popular stir-fry veggie and also a main ingredient in egg rolls.

ü Excellent in soups, fried rice, mashed potatoes, etc. Be creative!

ü For Asian-style salad, toss chopped cabbage with grated carrot, chopped green onion, toasted sesame oil, rice vinegar, and soy sauce.

Recipe

The two essential components are the cabbage and the dressing; pretty much everything else can be adjusted or substituted.

Base:

1 whole napa cabbage, washed, trimmed, and sliced thinly on the diagonal

1 cup cooked or raw shelled peas or snap peas, if desired

1 carrot, grated, if desired

1/4-1/3 cup toasted pine nuts, if desired

1/4 cup toasted sesame seeds, if desired

Dressing:

1/3 cup extra virgin olive oil

1 Tbsp honey or agave syrup

1/4 cup red wine vinegar

1 Tbsp. tamari or soy sauce

1 Tbsp. toasted sesame oil

1 very small onion, grated on the finest holes of your grater (it should almost liquefy)

1 clove garlic, crushed

Toss ingredients in a large salad bowl.

In a smaller bowl, combine the dressing ingredients or food process and whisk to mix well.  Pour over salad and toss to coat. Makes between 2-6 servings.