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
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
- In a salad bowl toss Vegetables, Sugar, and Salt.
- Transfer to a colander and allow to stand and drain for 45 minutes.
- Lightly rinse and pat dry with a towel.
- Transfer to mixing bowl, toss with slaw dressing to lightly coat.
- Adjust seasoning if needed.
Vegan Tahini Dressing
Yield: 3/4 Cup
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!