Another recipe from Laurie Moore of Moore Farms and Friends.
“Oh, my gosh, try our delicious method for a slaw everyone will rave about! 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 vegetable oil small onions peppers 1/3 cup rice wine vinegar 2/3 cup peanut or olive oil 3 tablespoons toasted sesame oil fresh ginger fresh garlic 3 tablespoons soy sauce 1/3 cup honey salt & pepper to taste cilantro or basil (optional)
Preparation:
1. Preheat grill.
2. Prepare Napa cabbage: Wash, trim and slice entire head 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.
3. Brush cut sides of cabbage 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.
4. Wash, trim and chop 2-3 baby onions and 1-2 peppers very thinly. Chop grilled cooled Cabbage into thin strips, mix together with onions and pepper.
5. Prepare dressing: mix together 1/3 cup rice wine vinegar (or other light vinegar), 2/3 cup peanut or olive oil, 3 tablespoons toasted sesame oil, fresh ginger and fresh garlic to taste. Add 3 tablespoons soy sauce and 1/3 cup honey. Mix in some pepper and taste for salt. Pour dressing over vegetables adding just enough to coat. Refrigerate at least an hour before serving. Add chopped cilantro or Thai basil just before serving if desired.