Again with the cabbage. I love the stuff! And napa cabbage is very mild tasting . . . so for those of you who shy away from those big, tough-looking heads of green or purple cabbage, try napa. It's the kinder, gentler, softer cabbage (see also, savoy). But it's still very low in calories and high in nutrients - in fact, it has the highest concentration of folate of all the cabbages. A lot of bang for the buck with this one, my friends!
This is a quick and easy slaw to throw together on a hot night. Pair it up with some pre-baked tofu (I like the Teriyaki flavored one from Trader Joe's) and fill your belly while keeping your kitchen cool. Or, do your own baked tofu - slice a block of organic firm tofu into four slabs, press it, and then throw it in a 9x13 pan with a little sesame oil and a little soy sauce. Gently turn the tofu to coat and throw it in a 375° oven for 30-45 minutes, turning half-way through. It won't be as dense as the pre-baked TJ's stuff, but it'll have a nice soft texture and great flavor. Now, on to the slaw!
Napa Cabbage Slaw (adapted from Food & Wine)1 oz. sliced almonds 2 T. grapeseed oil 2 T. rice vinegar 1 T. lower-sodium soy sauce (or wheat-free Tamari if you're GF) 1/2 t. sugar 1 large napa cabbage, sliced very thinly 3 scallions, thinly sliced 1/2 c. cilantro, roughly chopped Freshly ground black pepper
In a dry skillet, toast the almonds for 5 minutes or until golden brown. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
Serves 2 as a dinner salad, with the tofu, otherwise, can serve 4 as a side salad.