Tuesday, 30 November 1999 00:00

Napa Cabbage, Kohlrabi, Carrot Slaw

Napa Cabbage, Kohlrabi, Carrot Slaw


Adapted from a recipe in Bon Appetit July 1998

3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic

1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Published in Salads
Tuesday, 30 November 1999 00:00

Napa Salad

Napa Salad


A simple tasty salad for a hot day.

Dressing
1 pinch celery seeds
1/2 tsp salt (to taste)
1/4 tsp fresh ginger, very finely minced .
1/2 c canola oil or other light-flavored oil
1/2 tsp prepared brown mustard .
1/4 c balsamic vinegar
4 tsp sugar

2 small carrots grated
2 apples, sliced (a crisp, sweet-tart variety is best) .
1/2 c pecans, coarsely broken .
1/2 head napa cabbage .
1 stalk celery, thinly sliced

Divide your half-head of napa lengthwise into 3 or 4 sections & knife-shred crosswise to yield strips about 5 inches long by 1/4 inch wide. Grate carrots.

Mix dressing ingredients & let rest for 5 mins to mix the flavors.
Toss together all salad ingredients with the dressing.
Garnish with pecan halves & thin rings of apple if desired.

Published in Salads
Tuesday, 30 November 1999 00:00

Basic Stir Fried Vegetables

Basic Stir Fried Vegetables


Great stuff in the share this week for a stir fry! This recipe is from Mark Bittman's How to Cook Everything Vegetarian. There is of course room for endless variations here. You can swap in and out different veggies, add nuts to the final minute of cooking, add dried chiles or chile paste for heat, add tofu or tempeh (even better if cooked and browned first), or up to 1 TB sweetener (honey, maple syrup, etc).

2 TB oil
1 TB minced garlic
1 TB fresh ginger
1/2 cup onions or scallions
1 medium zucchini, cut into slices or chunks
2 cups Napa cabbage
1 large carrot
2 stalks celery
1/2 lb green beans (preferable parboiled and then quickly cooled)
1/4 cup stock or water
2 TB tamari
1 tsp sesame oil (preferably dark)

Heat a large skillet over medium high heat. Add the oil , and almost immediately the garlic, ginger, and scallions or onions. Cook stirring for about 15 seconds, then add carrots, celery, snow peas and stock and raise the heat to high.

Cook, stirring constantly, adding liquid (water or stock) if mixture is totally dry, until the vegetables are tender, about 7 minutes. Then add the sesame oil and soy sauce.

Published in Light Sides
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