Sunday, March 1, 2015
Today a very light and easy salad.
I used to buy Napa (also called Chinese) cabbage very often and made many salads with it. However, somehow drawn to different types of lettuce available those days I forgot about Napa cabbage for a while.
I made this salad this winter and tested it on my vegetarian friends over Christmas. They enthusiastically approved this recipe for sharing. Yesterday, I served it again and a young friend asked me for the recipe.
This salad has some exotic flavors thanks to mango and jicama. Both are those days widely available in all grocery stores. Jicama, which has a very delicate taste, gives mostly crunchiness and mango brings about the sweet taste to the salad.
This salad can be served alone but it goes even better with all kinds of meats, especially grilled.
Napa Cabbage Salad
1 medium Napa cabbage (about 2 pounds),
1 small jicama peeled and sliced julienne,
2 mangoes peeled,
1/2 red onion sliced,
2 tbsp roasted pumpkin seeds,
For the dressing:
Juice from 2 limes,
2 tbsp running honey,
1 tbsp Sherry vinegar,
1/4 cup extra virgin olive oil,
salt and pepper to taste.
1. Cut the cabbage in half and slice thinly. Place it in a medium bowl.
2. Add sliced onion and jicama.
3. Cut out large slices of mango avoiding the hard parts around the seed and slice them more thinly. Add to the cabbage.
4. To make a dressing mix, in a small bowl mix lime juice, honey, vinegar, olive oil, and add a bit of salt and pepper.
5. Pour the dressing over the cabbage. Toss gently and let it infuse for 10 minutes.
6. Sprinkle with pumpkin seeds and serve.