Napa Cabbage, or Peking Cabbage as its commonly called, is a delicious and sweet tasting cabbage that is full of nutrition. Packed high with Vitamin B9, folate and vitamins C and K, its a great way to introduce these nutrients (along with the antioxidants and minerals it contains) into your daily diet, whether you want to eat it raw or cooked.

This cabbage is commonly used in Asian cuisine and you’ve probably had it before if you’ve ever tried gyoza dumplings (recipe for these coming soon!) or if you’re a kimchi fan!

We enjoy it through a variety of different ways, but this fresh salad is always a favorite in this house!

INGREDIENTS :

• Quarter of a Napa Cabbage, sliced thin.
• 2 Cucumbers, grated or sliced thin.
• 2-3 TB (Tablespoons) Dill, chopped.
• 1/2-1 tsp (teaspoon) Salt, or to taste.
• 2-3 TB Oil.
• 1-1.5 TB Rice Vinegar, or Lemon Juice.
• Pinch of Sugar (optional, but cuts down the acidity)

STEPS :

1. Thinly slice your Napa cabbage and add to a salad bowl. Grate or thinly slice your 2 cucumbers and add to the same bowl. Chop your dill and add to your bowl as well.
2. Sprinkle some salt on top, add your oil and top with either rice vinegar or lemon juice and mix!
3. Taste and if it’s too acidic for you, add a pinch of sugar to the mixture and try again. The sugar will help stabilize the acidity from the rice vinegar or lemon juice. Enjoy!