A Symphony in Green!

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Looking for a great salad to take to your next Pot Luck party? This Asian Napa Cabbage & Kale Slaw with Snap and Sweet Peas would make a perfect contribution. One thing I love about cabbage salads; they go a long way. As one of many buffet items, it can serve up to about a dozen people or more. Double the recipe and you’ve got it covered for twice the amount!

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This slaw has an Asian flare due to it’s Miso-Ginger Vinaigrette. Keeping with the theme, it is topped with toasted almonds and sesame seeds. I use cabbage, kale, snap peas and fresh shelled sweet peas for the base of the slaw. To add some creaminess I garnish with some avocado. Add to that a few chives and lime zest rounding out the green and completing the symphony!

I prefer my vegetables to be tender crisp but not soggy so I take some extra steps in preparing them for the slaw. I use Mark Bittman’s, (food journalist for the New York Times) process for the cabbage, as he recommends tossing a head of shredded cabbage with about one tablespoon of salt and letting it sit in a colander for an hour or two. During that time, the cabbage seems to get soggy and wilted, but after all the moisture is squeezed out, it has a crisp bite that remains even hours after it’s dressed. If I make the slaw to be eaten completely right away then I skip that step, but if I am using it for a party or expect to pack any leftovers, then I take the time to get the moisture out. 

In preparing the snap peas and fresh sweet peas, I blanch them each briefly. They can also be served raw if you prefer more of a crunch. The choice is yours as both ways are totally acceptable!

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Asian Napa Cabbage & Kale Slaw with Snap and Sweet Peas

Serves 6

Ingredients
  • 1/2 Napa cabbage, cored and shredded
  • 1 bunch Tuscan kale, stemmed and leaves chopped
  • 1/2 cup shelled fresh peas
  • 1 cup snap peas, strings removed
  • 1 avocado, sliced
  • 1/4 cup sliced toasted almonds
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup cilantro, chopped
  • 1 tablespoon chopped chives
  • 1 tablespoon grated lime zest
Dressing
  • 3 tablespoons tofu (not firm)
  • 2 tablespoons white miso
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely grated, peeled fresh ginger
  • 1 clove garlic, minced
  • Kosher salt
  • 2 tablespoons walnut oil
Instructions
  1. Make the dressing: Put tofu, miso, lemon juice, vinegar, mustard, ginger, garlic and 1/2 tsp salt in a blender and mix together. With the blender running, slowly add the oil being careful to cover the opening to keep it from splattering out. Season to taste and set aside.
  2. If you prefer to have your slaw more tender, put the cabbage in a bowl and add 2 teaspoons salt. Massage it into the leaves. Transfer the mixture to a colander and let it sit for about 1 hour. After an hour, rinse the cabbage under cold water and drain as much water out as possible by squeezing with your hands and then wrapping it in a cotton towel. (Alternately you can eliminate this process and serve it shredded raw, as is.)
  3. Fill a medium saucepan with water and bring to a boil. Blanch the snap peas for 60 seconds and remove with a slotted spoon to an ice bath to stop the cooking process, chill them and keep them bright green. Using the same saucepan of boiling water, blanch the sweet peas for 30 seconds. Pour them out into a strainer and then add them to the ice bath. When the vegetables have cooled completely drain them in a colander.
  4. Remove the snap peas and slice them on a diagonal into approximate 1 1/2” pieces.
  5. Return the cabbage to a clean bowl and add the kale, snap peas and sweet peas. When ready to serve the salad, add 3 tablespoons of the dressing and toss to mix. Taste and add more as needed. Leaving any juices behind, plate the slaw on a large platter and top with the avocado slices, almonds, sesame seeds, cilantro, chives and lime zest. Serve immediately.

(click here) for printable recipe

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