Napa Cabbage -
who would have thought?
In my quest to increase leafy greens in my diet, I picked up a head of Napa Cabbage. OK - it's a bit pale but it's good for variety.
Here is what I did with it:
(I don't want to forget, that is why I'm posting it:) )
I cut (most) of it into 3/4" strips,
chopped a couple of stalks of celery and a bunch of green onions into tiny pieces
added a good handful of sunflower seeds
mixed it, then:
created a dressing of extra virgin olive oil and Rice vinegar.
Mixed it well - then let it sit in the fridge for a while.
Delicious: the seeds and the celery add a bit of crunch to it. The rice vinegar (no sugar/salt) - is mild and pleasant.
The remaining piece of cabbage gets chopped and will be added to a soup to keep that interesting:)