Napa Cabbage

Napa Cabbage
 The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag. The recipes below are perfect for picnics and barbecues.

Saucy Coconut-Chicken Stir-Fry
    4 teaspoons   canola oil, divided
    1 pound    chicken tenders, cut into bite-size pieces
    1     jalapeño pepper, minced, optional
    1 bunch   scallions, sliced, whites and greens, separated
    2 cups   sliced shiitake mushroom caps
    1 tablespoon    minced fresh ginger
    3/4 cup  “lite” coconut milk
    2 tablespoons   fish sauce
    4 teaspoons    lime juice
    1 tablespoon   brown sugar
    6 cups   sliced napa cabbage
    3/4 cup   chopped fresh basil

Instructions
    Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
    Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute.
    Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
From www.eatingwell.com
You could leave out the chicken or replace it with more mushrooms, tofu or even quinoa.

Cabbage Picnic Salad
The recipe below is great, but there's lots of room for improvisation -- toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whatever --  it's all good.
Ingredients:
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded Napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)
Dressing:
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise or yogurt
Directions:
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Napa Cabbage Salad with Buttermilk Dressing
Feel free to spruce this salad up with more veggies such as grated carrots or cucumber.
Ingredients:
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1/2 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Directions:
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, radishes, and celery with dressing.
. The Pete’s Greens Farmstand,  Pete’s also runs Good Eats


 Napa Wasabi Slaw
1 tbsp wasabi paste
1 tbsp soy sauce
1 1/2 tbsp sugar, honey or agave nectar
1 1/2 tbsp rice vinegar
1/4 cup sesame oil
1 cup orange juice
1 head napa cabbage, very thinly sliced
6 carrots shredded
3 chopped scallions
2 tbsp sesame seeds
Whisk wasabe, soy sauce, sugar, vinegar, sesame oil and orange juice. Toss with vegetables and sesame seeds.
6-8 servings. From Madison Area Community Supported Agriculture Coalition (MACSAC)