Nappa Cheese Salad
String Cheese Meets Hakusai Nappa Cabbage
When my kids bring home something like string cheese, I am often left wondering how to incorporate it into meals beyond just snacking.
Well, I found a delightful solution that not only satisfied my kids' cravings but also introduced them to a new twist on a classic salad.
Inspired by a tip from my friend in Japan, I combined this playful cheese with the crisp freshness of Hakusai Nappa cabbage. The result? A salad that's both fun and delicious, perfect for a quick side dish or light lunch.
RECIPE
Servings: 4-5
Time: 10 min
Ingredients:
1/4 hakusai (nappa cabbage)
3 pcs string cheese
2 tbsp olive oil
2 tbsp rice vinegar
salt and pepper to taste
Instructions:
Slice hakusai nappa cabbage into thin strips.
Shred string cheese into the same bowl.
Drizzle the olive oil and rice vinegar over the hakusai and cheese mixture.
Season the salad with salt and pepper according to your taste preferences.
Gently toss everything together until the hakusai and cheese are evenly coated with the dressing.
What is Nappa Cabbage?
Nappa cabbage, also known as hakusai in Japanese, is a type of Chinese cabbage that is commonly used in Asian cuisine. It has a mild, sweet flavor and a crisp texture, making it versatile for a variety of culinary applications:
In Salads: As mentioned in the recipe blog post, nappa cabbage is excellent in salads. Its crisp texture adds a refreshing crunch, while its mild flavor pairs well with a variety of dressings and toppings. Simply slice or shred the cabbage thinly and toss it with your favorite salad ingredients for a light and healthy dish.
Stir-Fries and Sauteés: Nappa cabbage can also be cooked quickly in stir-fries or sautéed dishes. Its tender leaves wilt beautifully when cooked, adding a subtle sweetness and a bit of crunch to the dish. Add it towards the end of cooking to preserve its texture and flavor.
Kimchi: Nappa cabbage is a key ingredient in making kimchi, a traditional Korean fermented side dish. The cabbage is typically brined and then mixed with a spicy paste made from chili flakes, garlic, ginger, and other seasonings. Fermenting the cabbage gives it a tangy flavor and a probiotic boost.
Soups and Stews: Nappa cabbage can be added to soups and stews for a nutritious boost. Its mild flavor allows it to soak up the flavors of the broth, while its texture holds up well to long cooking times.
Grilled or Roasted: For a unique twist, try grilling or roasting nappa cabbage. Cut it into wedges, brush with olive oil, and season with salt and pepper before grilling or roasting until tender and slightly charred. The heat caramelizes the natural sugars in the cabbage, resulting in a deliciously smoky flavor.
