Napa Cabbage is also known as celery cabbage or Chinese cabbage and originated near the Beijing region of China. Napa cabbage is light in color and has a crisp, refreshing texture and a mild, slightly sweet flavor. It is best raw in salads.

Beet and Napa Cabbage Salad

4 medium beets, unpeeled
1/4-1/2 head napa cabbage, thinly sliced (6-8 cups)
Salt and freshly ground black pepper
Orange Vinaigrette (recipe below)
4 oz soft fresh goat cheese, crumbled
Preheat oven to 400º.

Wrap the beets individually in aluminum foil and roast for 50 to 60 minutes, until fork tender. Remove from the oven and let cool. When the beets are cool enough to handle, peel and slice into julienne strips.  Transfer the cabbage to a large platter. Season generously with salt and pepper and toss to mix. Add about ¾ of the dressing and toss to coat. Spread out the cabbage to form a bed for the beets.  Arrange the beets on top of the cabbage. Top with crumbled goat cheese. Drizzle the remaining dressing over the salad and serve. Serves 6-8

Orange Vinaigrette:

3 Tbs orange juice
3 Tbs rice vinegar
1 Tbs minced shallot
1 tsp finely grated orange zest
1 tsp sugar
¼ cup extra virgin olive oil
Salt and freshly ground black pepper

Mix the orange juice, vinegar, shallot, orange zest, and sugar. Whisk in the oil until it is fully incorporated. Season with salt and pepper.

Kimchi

2 lbs napa cabbage
1 Tbs kosher salt
2 Tbs fish sauce
2 Tbs soy sauce
1 Tbs sugar
4 medium garlic cloves, minced
1 Tbs minced fresh gingerroot
2 tsp hot red pepper flakes
1/3 cup thinly sliced scallion greens

Slice the cabbage crosswise into the thin strips.  Place the cabbage in a colander. Sprinkle the salt over the cabbage and toss to coat evenly. Set aside, stirring occasionally, until wilted, about 1 hour. Rinse the cabbage thoroughly to remove all traces of salt. Blot dry with paper towels.  Combine the fish sauce, soy sauce, sugar, garlic, ginger, and hot red pepper flakes in a bowl. Stir occasionally to help the sugar dissolve.  Toss the cabbage with the dressing and the scallions. Refrigerate.  Serves 8

Southeast Asian Napa Cabbage Salad

1 ½ lbs napa cabbage
2 medium carrots, peeled and shredded
12 large fresh basil leaves, cut into thin strips
12 large fresh mint leaves, cut into thin strips
2 Tbs minced fresh cilantro leaves
2 Tbs lime juice
1 ½ Tbs fish sauce
1 small Thai red chile, stemmed, seeded and minced
1 tsp sugar
2 Tbs roasted peanut oil
¼ cup roasted peanuts, roughly chopped

Slice the cabbage crosswise into the thin strips. (About 8 cups)  Place the cabbage, carrots, and herbs in a large bowl.  Mix the lime juice, fish sauce, chile, and sugar together in a small bowl. Stir occasionally to help the sugar to dissolve, about 10 minutes. Whisk in the oil. Pour the dressing over the salad and toss to combine.  Add the peanuts, toss and serve immediately. Serves 8