Napa Cabbage Slaw

January 5, 2010

This is a recipe that Katie Church sent out to Full Plate Farm Collective CSA members. It arrived in my email just in the nick of time as I had no idea what the large white turnip-like thing in my crisper was. This dish is simple, light and fresh.


  • Napa Cabbage
  • 1-2 Carrots
  • 1-2 leeks
  • ½ of a large Daikon
  • Sunflower or Vegetable Oil
  • Rice Wine or White Wine Balsamic Vinegar
  • Honey
  • Salt & Pepper (or Chili Flakes)


Slice up the cabbage in thin ribbons and put in a bowl.

Using a vegetable peeler, ribbon-peel  the carrots.

Cut a portion of the Daikon (top portion is better for raw dishes) into match sticks and thinly slice the leeks.

Toss all the ingredients together and dress with a dousing of oil and vinegar.

Drizzle with honey and salt and pepper to taste.

Enjoy your vitamin C!

Napa Cabbage Slaw

-Kelly Goose


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