Napa Cabbage Salad
Rancho La Puerta (Baja Mexico)

For 8 Servings

8 cups Napa Cabbage, finely shredded
1 cup thin cucumber slices
8 tomatoes wedges, for garnish
8 orange slices, for garnish
8 viola Helen flowers, for garnish

For the dressing:
3 – 4 tablespoons fresh lemon juice
3 – 4 tablespoons low sodium soy sauce
3 tablespoons cold pressed vegetable oil
3 - 4 teaspoons honey
1 shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped jalapeño
2 teaspoons fresh chopped ginger root
Salt and white pepper, to taste.

Place cabbage and cucumber slices in a large bowl. Put all the ingredients for the dressing in the blender. Puree until smooth; add it to the cabbage, mixing well. Plate salads. Garnish with the tomato wedges, orange slices and violets.

Serves 8 ~ 6 ounce servings
98 Calories * 2 g Protein * 12 g Carbohydrate * 5 g Fat * 0 mg Cholesterol

Created by Gonzalo Mendoza of the Culinary Team

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