And then there’s this recipe adapted from one by Laurie Moore of Moore Farm and Friends. You might know Laurie, she’s in the booth just a few tables away from Riverview at Freedom Farmers Market. As she says, “If you’re already firing up the grill, this is a great way to get some great flavor on the veggies, too.”
Ingredients:
1 head Napa cabbage 2/3 cup peanut or light olive oil 1/3 cup rice vinegar 1/3 cup honey 3 tablespoons toasted sesame oil 3 tablespoons soy sauce Grated ginger and garlic to taste Salt and pepper
Preparation:
Wash, trim and slice the entire head of Napa cabbage in half lengthwise. Depending on the amount you want to make you can put 1/2 of the head away for another dish or grill it all up. If you got a very large head in your box you can cut it again into quarters.
Brush cut sides with vegetable, canola, peanut, coconut or other light oil. Grill on all sides for 2-3 minutes over medium heat. You want some grill color and smokiness but we’re not trying to really cook it. Allow to cool after removing from grill.
Wash, trim and slice your green onions very thinly. If you have a bell pepper around, add that, too. Chop grilled, cooled cabbage into thin strips, mix together with onions (and pepper, if using).
Prepare dressing:
Whisk olive oil, vinegar, honey, sesame oil, soy sauce, garlic and ginger together. Season to taste. Now pour it over the vegetables, adding just enough to coat them but not drown them. Refrigerate for at least an hour before serving. Garnish with toasted sesame seeds and more sliced green onion.