Bright, vivid, crisp and tangy, this cleansing salad Chef Voula's created is a real winner. The hint of mint goes so well with the lime vinaigrette and the subtle flavour of Napa cabbage. Any salad you have left can be used the next day as part of a luncheon wrap, and leftover dressing can be used as a condiment to accompany spicy food, grilled meats, or as a sauce for a veggie rice bowl.
Napa cabbage is a salad-lover's delight. Get creative using it to make your own salad combinations. It lasts a long time in the fridge, so it's a good choice over other lettuces that have a short fridge life. Napa makes an excellent caesar salad too!
1/2 English cucumber
1/4 (50 mL) cup lime juice
½ cup (125 mL) sour cream or yogurt
½ tsp (2 mL) each salt, pepper and cumin
½ tsp (2 mL) chili flakes (optional)
1 lb (500 g) green beans
1 tsp (5 mL) salt
1/2 cup (125 mL) sliced almonds
1/3 cup (75 mL) sesame seeds
1 lb (500 g) Napa cabbage
1 small red onion
¼ cup (50 mL) lightly packed mint
1 cup (250 mL) lightly packed cilantro
Peel and then cut cucumber in half lengthwise. Using a small spoon scoop out and discard the seeds. Coarsely chop cucumber and place it into the bowl of a food processor. Add lime juice, sour cream, salt, pepper, cumin, and chili flakes (if using) to bowl. Process mixture until smooth and creamy. Place in a resalable jar or container and refrigerate until ready to use.
Fill a large wide saucepan one third of the way with water. Cover and set over high heat and bring water to a boil. Meanwhile, trim beans then cut in half. When water has come to a boil, add salt and beans. Cook until tender-crisp, about 3 minutes. Rinse under running cold water and drain well. Place beans in a large bowl and set aside.
Fill a large wide saucepan one third of the way with water. Cover and set over high heat and bring water to a boil. Meanwhile, trim beans then cut in half. When water has come to a boil, add beans. Cook until tender-crisp, about 3 minutes. Rinse under running cold water and drain well. Place beans in a large bowl and set aside.
Place a small frying pan over medium low heat. Add almonds and sesame seeds to pan. Toast until lightly golden, stirring often and being careful not to burn the nuts and seeds. Remove from stove and set aside to cool.
Cut cabbage in half lengthwise. Place cut side down onto cutting board and slice cabbage into thin strips. You'll need about 4 cups of sliced cabbage for this salad. Add cabbage to bowl with beans.
Peel onion then cut into half lengthwise. Place cut side down and slice onion into thin strips. Repeat with other half. Finely chop mint and cilantro. Add onions, mint, cilantro and cooled almonds and sesame seeds to bowl with vegetables.
Add 1/2 cup (125 mL) cucumber dressing to bowl and toss ingredients until evenly mixed and coated. Serve.