Napa Cabbage Slaw
Inspired from a Chef Ming Tsai creation delicious with Kitchen Tapestry's recipe for Asian Pork Roast.
This slaw goes with many dishes, especially those that have an Asian flair, but was specifically created for the Kitchen Tapestry recipe for Asian Pork Roast with Napa Cabbage Slaw.
By the way, in case you were wondering, Napa Cabbage isn’t so named because of Napa Valley in California. It’s from a Japanese word for any kind of vegetable leaves used in cooking, “nappa,” which is interesting since the cabbage itself originated in China sometime in the 15th Century. In most of the world, it is referred to as Chinese Cabbage. In Australia, it’s call “Wombok.”
Napa Cabbage Slaw
Yield: 4
Inspired from a Chef Ming Tsai creation delicious with Kitchen Tapestry's recipe for Asian Pork Roast
Ingredients
- 1 medium head Napa cabbage, rinsed
- 8 radishes, sliced paper thin
- 1 red bell pepper, cored, seeded and finely diced
- 3 green onions, finely chopped
- 1/2 cup seasoned rice wine vinegar (like, Marukan Seasoned Gourmet)
- juice of one fresh lime
- 3 tbsp sesame seed oil
- 2 tbsp honey
- 2 tbsp dark Chinese soy sauce (like, Pearl River Bridge)
- 7-8 grind freshly cracked black pepper
Instructions
- Wash the Napa cabbage and remove the core and any blemished outer leaves.
- Slice the cabbage perpendicularly in thin horizontal strips and place in large bowl.
- Combine the cabbage with the radishes, red bell pepper and green onions in the mixing bowl and chill well in the refrigerator until time to serve.
- In the mean time, whisk together the vinegar, lime juice, sesame seed oil, honey, soy sauce and black pepper. Chill well.
- When ready to serve, toss the vegetables with the dressing, and serve in small, chilled salad bowls.
Notes
- This recipe goes with many dishes, especially those that have an Asian flare to them, but was specifically made to accompany the Kitchen Tapestry recipe for Asian Pork Roast with Napa Cabbage Slaw.
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