Chinese Cabbage! Chinese Chicken Salad

Our very own Chinese Cabbage

Chinese cabbage (also called Napa Cabbage) was not the most favorite vegetable at the Tuesday pickup.  I truly believe that it is because it was so large we were intimidated by it.  Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, Chinese cabbage is thin, crisp, and delicately mild.

It is perfect for stuffing as the leaves are pliable even prior to blanching them.  Lesley has found a fantastic recipe which I think I will try from America's Test Kitchen.  I love this as there is no cooking involved unless of course you want to cook your own.  I firmly believe that every cook in the summer should have a cooked rotisserie chicken in the fridge for this very reason.

Chinese Chicken Salad (from Comfort Food Makeovers, America’s Test Kitchen 2013)

Ingredients:

• 1/3 C rice vinegar
• ¼ C hoisin sauce
• 2 T canola oil
• 1 ½ T soy sauce
• 1 T grated fresh ginger
• ½ t toasted sesame oil
• 12 ounces shredded cooked chicken breast
• 6 C thinly sliced Napa cabbage
• 1 carrot, peeled and shredded
• ½ large red pepper, cut into ¼ inch strips
• 1 C bean sprouts
• 2 scallions sliced thnly on bias
• 1 T minced fresh cilantro
• 1 C chow mein noodles

Whisk vinegar, hoisin sauce, canola oil, soy sauce, ginger and sesame oil together in small bowl. In large bowl, toss chicken, cabbage, carrot, bell pepper, sprouts, scallions and cilantro with dressing. Divide among 4 plates and garnish with chow mein noodles.