An easy and fast side dish to any Asian-inspired spread.
You want a best friend whom you can count on.
One who has lasting qualities.
One who rises to any occasion.
In short, in the world of vegetables, you want napa cabbage.
Crisp, sweet, slightly mustardy, super versatile, and able to last weeks in the fridge, it’s what you can loyally turn to time and time again.
I love it shredded raw in salads, roasted in the oven, steamed gently, and stir-fried as in this recipe for “Sour and Hot Napa Cabbage (Suan La Bai Cai).”
It’s a fast and easy side dish recipe that first appeared in the March/April 2023 issue of
. Cook’s Illustrated
It’s based on a favorite dish from a local Sichuan restaurant that the staffers of the magazine frequented before it closed.
A crunchy slaw with loads of flavor to make in a flash.
This slaw may be featherweight, but it’s a heavyweight in flavor.
With a flurry of napa cabbage, sesame seeds, almonds and green onions, it’s a little like Chinese chicken salad. But not.
The secret is freshly grated ginger that really gives a ka-pow of bright, sharp throaty warm heat. Since I’m an avowed ginger addict, I even added a little more ginger, well, because why not, right?
“Featherweight Slaw” is from
“Food52 Mighty Salads” (Ten Speed Press) by the editors of Food52.
The book, of which I received a review copy, features 60 recipes for an array of salads perfect for dinner or lunch. There is everything from leafy salads such as “Chard Salad with Garlic Breadcrumbs & Parmesan” and grain salads such as “Brown Butter Brussels Sprouts & Crispy Quinoa” to pasta salads such as “Half-Blistered Tomato Pasta Salad” and meat salads such as “Thai Pork Salad with Crisped Rice.”