Napa Cabbage

Cashew Chicken Salad 
with Creamy 
Cashew Dressing

INGREDIENTS:

DRESSING:

  • 3 tbsp roasted, salted cashews

  • 1 tbsp each chopped fresh ginger, cilantro and shallots

  • 2 tbsp each rice vinegar and fresh lime juice

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

  • 1 clove garlic

  • 1/2 tsp raw honey

  • 2 tbsp safflower oil

  • Sea salt and ground black pepper, to taste

SALAD:

  • 4 cups shredded napa cabbage

  • 2 heads baby bok choy, chopped (about 2 cups)

  • 1 cup snow peas, halved crosswise

  • 1 cup julienned carrots

  • 1 cup chopped kale

  • 1 bunch green onions, sliced (white and green parts, divided)

  • ½ cup chopped fresh cilantro

  • ½ cup diced daikon radish or red radish

  • ¼ cup chopped roasted, salted cashews

CHICKEN:

  • 4 5-oz boneless, skinless chicken breasts

  • 1/8 tsp each salt and ground black pepper

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

PREPARATION:

  1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

  2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

  3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.

 

Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing

INGREDIENTS:

  • 1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)

  • 2 1/2 cups thinly sliced napa cabbage

  • 2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)

  • Sea salt and ground black pepper, to taste, optional

DRESSING: 

  • 1 tsp coconut oil

  • 4 green onions, sliced, whites and greens divided (reserve greens for slaw)

  • 1/4 cup finely minced lemongrass

  • 1 tbsp minced garlic

  • 5 tbsp coconut milk

  • 1 tbsp brown rice vinegar

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper

PREPARATION:

  1. Prepare dressing: In a small sauté pan on medium-low, melt oil. Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute. Add garlic and stir for 1 minute, until fragrant. Let cool for 5 minutes. Transfer to a blender. Add remaining dressing ingredients and purée until smooth. Refrigerate while preparing vegetables.

  2. Prepare slaw: To a large bowl, add cucumber, cabbage and broccoli. Pour in dressing and toss to combine. Toss in greens of onions and season with additional salt and pepper (if using).

 

Chinese Chicken Noodle Soup with Sesame and Green Onions

INGREDIENTS:

  • 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips

  • 3 tablespoons soy sauce

  • 2 tablespoons dry Sherry

  • 2 tablespoons oriental sesame oil

  • 3 garlic cloves, minced

  • 3 tablespoons tahini (sesame seed paste)*

  • 2 tablespoons minced peeled fresh ginger

  • 1 tablespoon sugar

  • 1 tablespoon seasoned rice vinegar

  • 1 1/2 teaspoons chili-garlic sauce

  • 4 cups chopped Napa cabbage (from 1 head)

  • 6 green onions, thinly sliced

  • 8 cups canned low-salt chicken broth

  • 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles

  • 1/2 cup chopped fresh cilantro

PREPARATION:

  1. Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

  2. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

  3. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

  4. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

Creamy Summer Slaw

INGREDIENTS:

  • 2/3 cup buttermilk

  • 1/3 cup mayonnaise

  • 3 tablespoons fresh lemon juice

  • Kosher salt, freshly ground pepper

  • 1 small bunch broccoli (about 12 ounces)

  • 1/2 medium Napa cabbage, thinly sliced (about 6 cups)

  • 2 scallions, thinly sliced

  • 8 ounces sugar snap peas, thinly sliced

  • 4 tablespoons chopped fresh chives, divided

PREPARATION:

  1. Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.

  2. Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.

DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

Vegetable Summer Rolls

INGREDIENTS:

For Peanut Sauce:

  • 3 tablespoons finely chopped onion

  • 1 small garlic clove, minced

  • 3/4 teaspoon dried hot red pepper flakes

  • 1 teaspoon vegetable oil

  • 3 tablespoons water

  • 1 tablespoon creamy peanut butter

  • 1 tablespoon gluten free hoisin sauce

  • 1 teaspoon tomato paste

  • 3/4 teaspoon sugar

For Summer Rolls:

  • 1 ounce bean thread noodles (cellophane noodles)

  • 1 tablespoon seasoned rice vinegar

  • 4 (8-inch) rice-paper rounds, plus additional in case some tear

  • 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

  • 1/4 cup fresh mint leaves

  • 1/4 cup fresh basil leaves (preferably Thai)

  • 1/2 cup thinly sliced Napa cabbage

  • 1/4 cup fresh cilantro leaves

  • 1/3 cup coarsely shredded carrot (1 medium)

PREPARATION:

Make Sauce:

  1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make Summer Rolls:

  1. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

  2. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

  3. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

  4. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Cooks' Note:

Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.