This Meatless Monday, we’ve got a recipe for Spicy Napa Cabbage Slaw, as well as growing, storage and preparation tips for Asian greens (bok choy, tatsoi, and Napa, or “Chinese,” cabbage) from our Vermont Fresh: A Fruit and Vegetable Handbook.

Lila Rees, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook worked on this one.  Her comments are below in italics.

Meatless Monday Recipe: Spicy Napa Cabbage Slaw

Serves 4

(adapted from Ruth Cousineau: Gourmet, August 2008 and epicurious.com)

Ingredients

  • 1 small head Napa cabbage
  • 2 carrots
  • ¼ cup rice vinegar (or another kind of vinegar)
  • 1 teaspoon ginger (powdered or fresh ginger, peeled and grated)
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 chili pepper, finely chopped
  • ½ cup cilantro, chopped
  • 2 teaspoons sugar or maple syrup
  • Salt and pepper

 

Instructions

  1. Cut the base off