Raw Napa cabbage

I am getting great Napa Cabbages at the St. Louis Farmers markets this winter. This sidh is made up of whatever fresh herbs I have on hand. Last week at the farmers market, it was dill and chives. I wish I was growing my own herbs in a backyard green house, perhaps next year. Like all the recipes in this blog you need to experiment with different amounts and ingredients.

Ingredients:

• Napa Cabbage (2 cups chopped)
• Peas (1/2 to 1 cup sprouted 48+ hours)
• Red Onion (1/5 to 1/4 cup chopped, any variety of onion works here)
• Sesame Seeds (yellow or black 4 tbs)
• Rosemary (4 tbs chopped fresh leaves)
• Sage (5 fresh leaves chopped)
• Turmeric Powder (3 tbs)
• Coriander Powder (3 tbs)
• Paprika Powder, Spanish or Hungarian smoked (5 heaping tbs)
• Garlic (1-2 big cloves)
• Lime Juice (½ lime squeezed)
• Olive Oil (1/4 cup organic, first cold pressed, estate grown)
• Salt and Caraway Seeds to taste

Chop the Napa cabbage to the size you like. I prefer small and thin pieces. Squeeze the garlic with a garlic press or grate with a grater. Combine all ingredients in a bowl and stir. Add more oil if not all cabbage leaves are coated. This keeps in a sealed container in the refrigerator for 4 days.

Sprouted peas can be replaced by sprouted Mung, Lentil or Adzuki beans. Nuts, raisins, hot pepper, apple slices etc., can be added. The Napa cabbage can be swapped with any kind of cabbage. Be creative.  In this dish you want to taste the sweet crunchiness of the cabbage along with the flavor of the fresh herbs. Curry powder can be substituted for the turmeric, coriander and paprika to give it a different spin.        

Alternative Raw Simpler Napa Cabbage Salad

Ingredients:

• Napa Cabbage (2 cups chopped)
• Corn (1 cob)
• Rosemary fresh (4 tbs chopped)
• Cumin (2 tbs)
• Garlic (1 big clove grated)
• Lime (½ squeezed)
• Olive Oil (1/4 cup)
• Salt to taste

Corn is hard to find this time of year. Napa Cabbages are tough to find in the summer. But when they overlap, the dish created is great. Remove the corn from the cob. Combine all ingredients in a bowl. Mix and let sit covered in the fridge for 12 to 24 hours.  Salud!