Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 


 

Cabbage Slaw with Peanuts

Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

 

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill.