Japanese Cabbage Salad
6-8 large leaves of Japanese Cabbage
2 Tbsp toasted sesame oil
2 Tbsp white wine vinegar
1/2 to 1 tsp moscovado sugar
1 Tbsp ginger, finely chopped & crushed for the juice
1 clove garlic, crushed
2-3 Tbsp brown sesame seeds, toasted
3 Tbsp almonds, chopped/slivered or slices, toasted
Salt and Pepper to taste
Shred cabbage into long thin strips and toss with oil and vinegar. Add sugar, juice of the crushed ginger, pressed garlic clove and toss. Add sesame seeds and almonds, salt and pepper and toss again.
I added some leftover leg of lamb pieces (from my local, free range "rancher") and it was delicious!
Japanese cabbage shares many of the health benefits of other cabbages and crucifers, however it is not as thick a leaf. It appears to be more of a cross between lettuce and cabbage, with a slightly tangy flavor.
I had never tried Japanese Cabbage before, but it came in my CSA order last week. This is the order I get every two weeks from a local gardener, my friend the Organic Fanatic. Sometimes I get things that are a bit of a surprise. I was not sure what to do with Japanese Cabbage (in fact, I had to call her to ask what it was), so I googled a few recipes and then created my own.
Not bad. Not bad at all!
Mother of three, grandmother of four, and mentor to many, I am passionate about sharing natural ways to help the body do what God designed it to do, mend, grow and thrive!