This week we've started harvesting some beautiful, huge heads of napa cabbage. High in vitamin A & C and calcium, this crunchy wonder is a fall season star. Use it in stirfrys, soups, wraps or make it into wonderfully light slaw. Napa cabbage slaw is a great side dish or easy potluck offering. My favorite way to enjoy napa cabbage slaw is on fish tacos! Yum!
Also fresh from the garden is baby bok choy, perfect stir fried with a bit of fresh ginger, garlic, soy sauce and a splash of sesame oil. For a full, fast meal add fresh gulf shrimp to the mix and serve with Texmati Rice!
Spicy Napa Cabbage Slaw with Cilantro Dressing
- 1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
Fish Tacos with Creamy Guacamole and Lime Napa Slaw
From foodandwine.com
2 Hass avocados—halved, pitted and peeled - 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds of your favorite fish, cut into 2 inch slices
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
- Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
- In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
- Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through.
- To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
