Napa-Salad
02/08/2013

Sweet Winter Vegetable Salad

According to Traditional Chinese Medicine eating raw vegetable salads in the winter can chill the body and reduce the digestive fires, so best to add some cooked vegetables to the raw and serve with a warm bowl of soup. When I picked up my share from the Genesis Farm CSG I was thrilled to find Chinese Napa cabbage along with all the root vegetables and winter squash. And what a tasty cabbage it turned out to be. Needing to fill out a salad of greens I threw in some chopped Napa and my taste buds sang, halleluiah! Now I serve it raw in my winter salads so I can enjoy the crunch and flavor that only comes from growing food in rich, organic New Jersey soil.
Here’s another quick recipe that works well with both the Transition and Cleanse Phase of the Body Rejuvenation Cleanse. The dressing can be adapted with some fresh orange juice and zest when orange infused olive oil is not on hand. A touch of maple syrup or stevia in the dressing can take this recipe even further into delightful.

Sweet Winter Vegetable Salad
Serves 4

4 cups Napa cabbage, chopped
1 carrot, grated
1 stalk celery, diced
1 small red apple, diced
2 green onions, minced
1 medium sweet potato, peeled, cubed
1 cup Chick peas, cooked (if canned rinse first)
1/3 cup toasted pumpkin seeds
1/4 cup currants

Dressing
2 tablespoons Avocado or extra virgin olive oil
2 tablespoons Blood orange infused olive oil
1 teaspoon Ume Plum vinegar or salt to taste
3 tablespoons Golden balsamic vinegar or raw apple cider vinegar
1 teaspoon maple syrup of a pinch of stevia powder

1. Place the cubed sweet potatoes in a small saucepan, cover with water and bring to a boil. Reduce heat, cover and simmer until just tender about 15 minutes.
2. Meanwhile, whisk together the dressing ingredients in a medium salad bowl and add the cabbage, carrot, celery, red apple, green onion and chick peas. Toss to combine and coat with dressing.
3. Drain the sweet potatoes when tender (or save the cooking water for a soup stock), and add to the salad mixture tossing gently to combine.
4. Divide salad between four plates and top each with the pumpkin seeds and currents. Serve immediately.

2 Comments

  1. Pingback: Waldorf Salad a la Delia « Delia Quigley | StillPoint Schoolhouse & Yoga Studio

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