Fresh local napa cabbage is incredible–crisp, juicy, beautiful and flavorful. The cabbage was so ripe and tender and the head was so full, I could hardly pick it up without crushing outer leaves under my fingers. You’ll never get a head of cabbage like that when it has to be shipped for a thousand miles.
For this recipe, I started by slicing the cabbage in half lengthwise. Then I cut one of the halves into very thin slices across the width. One half produced enough cabbage for this salad.
Napa cabbage is very high in vitamins A and C. It can be used in stir fries, soups, and salads or wrapped around filling for cabbage rolls. Use it also as a more nutritious substitute for iceberg lettuce. The pale green color and crinkly leaves make a beautiful presentation.
Note: For the sake of full disclosure, I didn’t have local apple cider vinegar to use this time, but apple cider vinegar is easy to make so I plan to make some this fall when apples are ripe.
- Prep Time:
- Cook Time:
- Ready In:
- 4 cups napa cabbage thinly sliced (Broadleaf Farm, Everson)
- 1/3 cup radishes, quartered and thinly sliced (Broadleaf Farm, Everson)
- 2 stalks green garlic (white portion only), thinly sliced (Broadleaf Farm, Everson)
- 2 tsp salt (see Exceptions)
- 2 Tbsp apple cider vinegar (homemade)
Mix all ingredients together. Serve immediately.
Terra Organica, Flora and Cornwall, Bellingham