Have you ever used Napa cabbage?
This week's CSA share had this fine cruciferous veggie in it, and this coleslaw was the perfect recipe for it!
Napa cabbage is a mild, less rubbery cabbage, so it can be used with salad greens to create a nutrient rich salad base!
Here is how to make the Sesame Ginger Napa Coleslaw from our Cook 2 Flourish Cookbook:
Sesame Ginger Napa Coleslaw
4 cups Napa cabbage, finely sliced
1 cup red cabbage, finely sliced
1 cup organic carrots, shredded
½ cup beet, shredded
½ cup fresh organic cilantro, minced
2 Tablespoons red onion, minced
21/2 Tablespoons sesame oil
1 Tablespoon coconut aminos
1 Tablespoon Bragg® liquid aminos
1 Tablespoon filtered water
1 teaspoon raw honey OR 2-4 drops liquid stevia, optional
½ teaspoon ground ginger or fresh
¼ cup raw cashews, chopped or pumpkin seeds
1 Tablespoon sesame seeds- black or white
1 Tablespoon unsweetened shredded coconut, for garnish, optional
1) Slice the cabbage into a large mixing bowl then add the shredded carrots, beets, cilantro, and onion. Toss to combine.
2) In a measuring cup combine the sesame oil, coconut aminos, liquid aminos, water, your choice honey or stevia and ginger. Stir well and pour over the cabbage mixture. Toss to combine.
3) Add in the cashews and sesame seeds then sprinkle the coconut on top as a garnish. Serve immediately.