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What to do with those huge Chinese cabbages the CSA sends us home with? I’ve tried all sorts of ways of cooking or stir-frying them and have decided I prefer it raw in a salad like this.

For chew, I added dried fruit; I used chopped dates, but dried berries, cherries or apricots would be good too.

For crunch, I added chopped hazelnuts, but you would use slivered almonds, roasted walnuts, sunflower seeds, or pepitas instead.

We enjoyed the remaining dressing on many other things, including making this again.

Chinese Cabbage Salad Recipe

1 large Chinese cabbage
1 cup grated carrot
2 Tablespoons parsley, finely chopped
1/2 cup dried fruit of choice
1/2 cup nuts or seeds of choice, chopped if large

For dressing:

1 egg
2 Tablespoon Dijon mustard
3 Tablespoons shallots, finely chopped
1/4 cup white vinegar
1 cup avocado oil
salt and pepper to taste

Pull the leaves away from the spine like you would kale, and compost the spines and bottom portions (although I printed with it first in my artist’s journal– see that gorgeous cross section below). If the outer leaves are sharply spiked, you may need to remove and discard them also. Then slice the leaves crosswise into very think slices.

Place the cabbage ribbons,, grated carrots, and chopped parsley in a large bowl.

Make the dressing in a small food processor or mixing bowl by placing in the egg, mustard, shallots and vinegar, beating or whirling, while gradually adding the oil. Add salt and pepper.

Add about 1/2 cup of the dressing to the cabbage and carrot mixture and toss to blend. Add the dried fruit and nuts and serve.

Enjoy!

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