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Napa Cabbage Slaw with Options

Yields1 Serving

This slaw just screams summer. I've set it up so you can tweak it and make it your own. It's delicious with chicken, lamb, salmon, or tuna- and I'm giving you a couple of dressing options

 1 Head of Napa Cabbage- Thinly sliced horizontally in ribbons
 1 Jalapeno- Stemmed, Seeded and Sliced Thin
 1 Cucumber- Sliced thin
 1 Carrot- Sliced Thin
 2 Handfuls Snow Peas
 1 Red, Yellow or Orange Bell Pepper- Seeds and stemmed and diced
 1 Bunch Cilantro- Large stems removed and chopped
 1 Bunch Green Onions- Roots removed and cut the onion thinly, including the stems.
 6 Radishes- Topped and bottomed and sliced thin
 ½ cup Almonds- Sliced or slivered
 1 cup Plain Yogurt
 1 Large Bunch Cilantro- Large stems removed
 2 Limes- Juiced
 ½ cup Extra Virgin Olive Oil
 2 Garlic Cloves- Minced
 Salt & Pepper to taste
 2 tbsp Mayonnaise- I'll make it Sunday- you need 1 egg, 1 cup avocado or EVOO, 1/2 lemon juiced, 1 clove of garlic, squirt of Dijon mustard, pinch of salt
 2 Limes-Juiced
 1 tsp Asian Chili Oil ( I used Hot Chili Sesame Oil)
 2 tbsp Tamari or Soy Sauce
 6 tbsp Rice Vinegar
 1 tbsp Honey
 Generous Pinch of Salt

Wash and dry the Napa Cabbage and remove any nasty leaves. Cut out the tough core at the very bottom. We're going to slice it thin- horizontally.

I'm omitting the washing and drying step for the remainder of the produce- you've got that part figured out...


Peel the carrot and slice thinly.


Slice the cucumber


Top and tail the radishes and cut thinly.


Stem and seed the jalapeno and cut it thinly.


Cut the roots off the green onions and then slice the onion thinly, including the stems.


I'll use the immersion blender for the dressings. You can take your pick which one to make or make them both and see which one you like best. They both work great on grilled veggies, salads, meats. Splash a little in your coffee- just kidding.


For the Cilantro Lime Yogurt dressing we'll just combine all of the ingredient in a small mixing bowl and give it a quick buzz.


For the Asian Tamari Chili Magic first we'll make the mayo.

We'll crack an egg in a blender cup, add avocado oil or EVOO- I'll use a little of both, a squirt of Dijon, juice from half a lemon, a pinch of salt and a clove of garlic roughly chopped. Hit it with the immersion blender and we have mayo.

We'll use 2 tbsp of this and you can go nuts with the mayo that's left.


We'll combine the rest of the ingredients with the mayo and give it a quick buzz with the immersion blender and season with salt, pepper and tweak acid or honey if needed.

I decided to leave the protein choice up to you. I've had this with smoked salmon, the chicken we made last week and lamb that I smoked this weekend and they were all delicious. This one is ideal to tweak. You could also add mango, apple, blueberries or strawberries for another tweak.