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Thai Cabbage Salad




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Recipe By Chef Jim Coleman

Look for local cabbage coming into the farmers’ markets!

Ingredients

  • 1 head of Napa cabbage
  • 1 tablespoon kosher salt
  • 2 garlic cloves, finely minced
  • 1 tablespoon red onion, finely chopped
  • 2 hot peppers, seeded and chopped
  • 1 stick of lemon grass, finely minced, don’t use the top third part
  • Juice of 2 fresh limes
  • 2 tablespoon fish sauce
  • 1 tablespoon soy sauce

Directions

    1. Cut cabbage into quarters, lengthwise. Trim the core off. Slice the quarters.
    2. Toss with kosher salt and place in a colander and let drain for a couple hours.
    3. Place in a glass bowl and toss with the remaining ingredients. Refrigerate. Best to use after a couple of hours or the next day.
Photo by Flicker user ekkun / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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