Is eating some Napa Cabbage! Tonight we’re enjoying our last fillet of Black Cod; a slowly emptying freezer is always a sign that spring is here and it’s time to start thinking about moving north. We got a nice head of Napa Cabbage from our neighbors over at Zephyro’s Farm and Garden yesterday (in fact they hooked us up with a bunch of nice produce in trade for some Coho…) so I thought I’d put together a quick slaw to go with the fish. Here's what we had on hand for the dressing:
1 Tb. Ponzu sauce
1 Tb. Soy Sauce
2 Tbs. Mae Ploy
3 Tbs. sesame oil
1/2 cup peanuts, toasted and crushed.
+ one big head of Napa Cabbage, shredded
Combine the dressing ingredients and give it a taste before you pour it over the cabbage - I also like to toss the peanuts in last, right off the stove, while they are still hot (that is if you are toasting your peanuts yourself, which I recommend). Toasted almonds would also taste great in this slaw.
1 Tb. Ponzu sauce
1 Tb. Soy Sauce
2 Tbs. Mae Ploy
3 Tbs. sesame oil
1/2 cup peanuts, toasted and crushed.
+ one big head of Napa Cabbage, shredded
Combine the dressing ingredients and give it a taste before you pour it over the cabbage - I also like to toss the peanuts in last, right off the stove, while they are still hot (that is if you are toasting your peanuts yourself, which I recommend). Toasted almonds would also taste great in this slaw.
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