Saturday, June 6, 2009

Chinese Cabbage and omelet


Thought you were on Chile's Blog with those unusual veggies? Nope. This was my dinner last night- A cheese omelet and some cole slaw made with Chinese Cabbage, Spring onions and Radishes all from my own garden. I took the Chinese cabbage and shredded it, chopped up the spring onions and radishes tossed together with some slaw dressing I made. And yes the omelet is cooked through- that is just the cheese floating on the top. The Chinese Cabbage made a good slaw, but I am thinking it will make a better stir fry-
My Favorite Slaw Dressing
1 cup of Mayo
a little vinegar (I used Cider vinegar), about 2 tablespoons
about 1 tablespoon of Agave Nectar
about 1/3 cup of mustard
Mix all together. Pour over shredded/chopped veggies and let it sit and marry with the veggies in the fridge for at least an hour
Anyone ever use chinese cabbage or have any suggestions?

3 comments:

Chile said...

By Chinese cabbage, I assume you mean Nappa? Or do you mean Bok Choy? Nappa does work fairly well for raw dishes such as coleslaw but I prefer it, and bok choy, in stirfry. Nappa makes great kimchi but I seem to remember you're not a fan of those fermented flavors.

Beany said...

Mmmmm kimchii...

Rosa said...

I love napa cabbage but we always put it into dumplings. Or soup.