Better Living Through Local Foods
By: Katherine Rossmoore
I consider myself blessed and fortunate to live in this water-bound sliver of the world; as I write this, however, I also consider it a bit too cold for mammals to be outdoors.Thus, as I compiled my Napa cabbage salad I contemplate on how fortunate we are to find a vegetable called “Napa cabbage” grown in Westport by Skinny Dip Farm and purchased by me at the Plymouth indoor winter market. And then a week later I was able to buy fresh carrots, turnips, onions and other roots from Rise and Shine Farm in Marshfield at our own winter Farmer’s Market here in Marshfield.
The Napa cabbage reminded me of a salad a neighbor (who’s since moved) used to make, and I sort of re-created it adapting a recipe from Mark Bittman’s book “Leafy Greens” and then adding some other goodies (okay, not super healthy: I fried ramen noodles and sliced almonds in vegetable oil for the crunchy topping, but you could omit the noodles if you want to be gluten–free. The almonds and sesame seeds also add that crunchy flavor.) Because we like it hot, I added some fresh diced jalapeños you could also live without!
- 1 head of Napa cabbage, cored and shredded
- 1 lone carrot, peeled and thinly sliced
- 1 whole bunch of scallions, thinly sliced
- Optional: handfuls of bean sprouts
- ¼ Cup sesame oil
- ¼ Cup olive oil
- ¼ Cup lime juice (2 limes)
- 2 T soy sauce
- 2 T rice vinegar
- 1 teaspoon agave (original called for sugar and you could use sugar)
- 1 -2 teaspoons minced fresh jalapeños, other hot chili or cayenne to taste
- Salt and freshly ground black pepper, to taste
- 1-2 packages or ramen noodles, (with hideous seasoning packet discarded)
- 2 T safflower or other veg. oil
- 1-2 teaspoons minced jalapeños
- ½ Cup sliced almonds
- ¼ Cup sesame seeds, toasted lightly
Whisk together all of the dressing ingredients in a small bowl and set aside. Put the cabbage, sliced carrots and sliced scallions in a large bowl and set aside. Heat oil and sauté the ramen noodles, (which you sort of crumble in your hands; I discovered that trying to whack them apart leaves them flying all over your kitchen), the almonds and minced jalapeños until noodles and nuts are golden. Add the toasted sesame seeds at the end and turn heat off.
Let the crunchy topping cool down and store in an airtight container until you are ready to assemble the salad because it will get soggy if you add it too early. When ready to serve, pour the dressing on top of the salad mixture, then add crunchy topping and toss well to enjoy.
Katherine Rossmoore is an integrative health and wellness guide, using her love of clean whole foods and cooking to help people demystify the healthy kitchen. She is also a writer, mother and certified yoga teacher.
Find her at www.betterlivingthroughfoods.com