Thursday, February 16, 2017

Asian-Inspired Napa
Cabbage Wraps
Give your sliced bread the day off.  Gorgeous, sturdy Napa Cabbage leaves make a great container for sandwich fillings and salads.  This recipe can easily be adapted to use leftover cooked meats, veggies and noodles or rice.  You can even fill the leaves with chicken, tuna or egg salad.

8 Napa cabbage leaves
8 ounces tempeh, crumbled
1/4 cup minced yellow onion
1 teaspoon minced ginger root
1 teaspoon curry powder
1/4 teaspoon salt
1 teaspoon olive oil or coconut oil
4 ounces fine rice noodles
1 medium carrot
1/4 cup cilantro, coarsely chopped
4 tablespoons reduced-fat prepared sesame 
   ginger salad dressing

Ingredients:Separate 8 cabbage leaves from the head of Napa cabbage and place cut side down in a bowl of water to refresh while you prepare the filling. 

Toss the tempeh crumbles with the onion, ginger, curry powder and salt. Heat oil in a skillet and cook tempeh mixture until browned and crisped, about 5–7 minutes. 

Bring 4 cups of water to a boil in a saucepan. Stir

in rice noodles and cook according to directions on the package. Drain and rinse noodles in a colander. 

Fill a small bowl with ice water. Peel the carrot and continue with the peeler to make carrot ribbons. Then add them to the ice water to keep crisp until you are ready to serve. 

Toss the tempeh, noodles, cilantro and carrot ribbons together with the sesame ginger salad dressing. 

Divide the salad mixture into the Napa cabbage leaves and serve. Serves 4. 

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