Asian Slaw

You can use either Napa or green cabbage and add chicken or tofu to make this refreshing salad a complete meal. For a crunchy, slightly zesty variation you can also add a handful of sliced radishes, salad turnips, broccolini florets, carrots or cilantro.

  • ½ Cup roasted, chopped almonds or cashews

  • 4 cups thinly sliced Napa cabbage (one head)

  • ½ cup thinly sliced red onion (or use some of the farm’s green onions)

  • ¼ cup mint and or ¼ cup cilantro (optional)

  • Optional Additions: thinly sliced salad turnips, shredded carrots, broccolini florets, thinly sliced red radish or daikon radish

Dressing

  • ¼ cup rice vinegar

  • 1 teaspoon sugar

  • ¼ teaspoon sea salt

  • 1/8 cup sesame oil

  • 1/8 cup vegetable oil

  • Black pepper or red pepper flakes to taste(or a squirt of Sriracha if you like it spicy)

Combine the cabbage with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the nuts just before serving.

Jenny Bourgeoissalad, salad turnips, radishes, red radishes, daikons, broccolini, napa cabbage, cabbage, green cabbage, carrots, onions, green onions