Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness.

A mixture of fresh vegetables and well balanced vinaigrette is key to this recipe.

Yield: 5 cups

Ingredients:

1 Cup                          Napa Cabbage, Sliced Thin

1 Cup                          Kina Savoy, Sliced Thin

1 Cup                          Bok Choy, Sliced Thin

5-6 Sprigs                  Cilantro Leaves, No Stems

2 Each                         Carrots, Peeled, Shredded

½ Cup                         Dates, Julienned

½ Cup                         Toasted Pecans

1 Tablespoon              Sugar

1 Tablespoon             Salt

As needed                   Vegan Tahini Dressing (below)

To Taste                     Salt & Pepper

 

Method:

1. In a salad bowl toss Vegetables, Sugar, and Salt.
2. Transfer to a colander and allow to stand and drain for 45 minutes.
3. Lightly rinse and pat dry with a towel.
4. Transfer to mixing bowl, toss with slaw dressing to lightly coat.
5. Adjust seasoning if needed.

Vegan Tahini Dressing

Yield: 3/4 Cup

Ingredients:

4 TBSP                        Tahini

2 TBSP                        Cider Vinegar

1 Each                         Lemon, Juiced

3 TBSP                        Maple Syrup

2 TBSP                        Olive Oil

As Needed                  Water

To taste                       Salt & Pepper

Method: In food processor or mixer combine ingredients in order slowly incorporating each to create an emulsified dressing. Use water to thin to desired consistency. Adjust seasoning to taste when done.

Many thanks to Chef Instructors Ron Westrom and Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!