Napa cabbage is one of my favorite vegetables. It is part cabbage and part lettuce (not technically, but practically). You can treat it like cabbage and make kim chi or you can treat it like lettuce and make a great salad. If you are following a low FODMAP diet then it is a good alternative to traditional cabbage.
Our new favorite side dish at my house for Napa cabbage is a recipe that I modified from something my father-in-law made last time we visited my wife’s parents in the Finger Lakes.
The one thing about this dish is that you can’t make enough of it. It is a very low calorie and carbohydrate side dish making it suitable to eat anytime of the day regardless of your current dietary parameters.
Napa Cabbage Ginger Slaw
Makes 4 servings (~1.5 cups each)
- 4 cups napa cabbage, shredded
- 6 scallions, chopped
- 1 medium carrot, shredded or finely sliced
- 2/3 cup radish, diced
- 1/2 cup fresh cilantro, chopped
- 3 TBSP fresh ginger, minced
- 1/3 cup peanuts, lightly chopped
- 1/3 cup rice wine vinegar
- Sea Salt to taste
1. Combine ingredients in a bowl and mix thoroughly.
2. You can eat right away or let flavors meld in the refrigerator for 1-2 hours.
Notes: You can drastically cut the preparation time on this dish by purchasing pre-cut vegetables. I like to use a mandolin to shred/slice the cabbage and carrot. This makes the preparation go faster as well.
Nutrition Information per Serving: 100 calories, 6g fat (1g saturated, 3g monounsaturated, 2 g polyunsaturated), 9g carbohydrate, 3g fiber, 5g protein)