The humble cabbage is an underrated vegetable. Not only does it come in multiple colors and varieties, it contains plenty of nutritional benefits. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. Purple and green cabbage, simply tossed with olive oil, salt, and pepper and roasted for 20 minutes, is one of my all time favorite vegetables to eat. This method achieves the ideal balance of tenderness and crispness. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in Nolita, NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a salad. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.
napa cabbage chop
makes 2 entree size salads
1 head Napa cabbage, core removed, leaves thinly sliced
1 bunch scallions, chopped
3 tablespoons extra virgin olive oil, divided
1/4 cup pumpkin seeds
1/2 cup sheep milk feta, crumbled
1/4 cup mint leaves
1 avocado, chopped
Zest of 1 lime
1/4 cup lime juice
1 teaspoon sesame oil
2 tablespoons white balsamic vinegar
Heat oven to 350 degrees. Line a sheet tray with parchment paper. Spread out pumpkin seeds and toast in oven for 15 minutes or until browned and crispy. Finish with salt and set aside.
In a cast iron skillet over medium heat, warm 1 tablespoon olive oil. Add scallions and a pinch of salt and cook until scallions are slightly charred, about 10 minutes. Remove from pan and set aside.
In a large bowl, whisk together the lime zest and juice, sesame oil, white balsamic vinegar, 2 tablespoons olive oil, and a pinch salt and pepper. Dip a cabbage leaf in dressing to taste and adjust acid/oil ratio, if needed. Toss in cabbage and gently massage dressing into the leaves. Fold in most of the mint, scallions, avocado, and pumpkin seeds. Transfer to plates or a serving platter, and garnish with a scattering of pumpkin seeds, feta, mint, and avocado. Enjoy right away.