Napa Cabbage Slaw with Wasabi Vinaigrette....

 Napa which is north of San Francisco in the heart of the wine country has nothing to do with Napa Cabbage or Hakusai in Japanese. This delicate almost lace like cabbage comes from or at least originated in Asia and is used in all types of Asian Cuisine. Unlike Green or Red cabbage Napa cabbages delicate crisp leaves will absorb flavors such as the vinaigrette I previously posted giving it something special in my view. This slaw is simple to prepare and will hold for a couple of hours before turning slightly soggy. If Napa Cabbage is not available Savoy Cabbage which is similar in texture can be substituted.

2 cups Napa Cabbage (finely shredded)
1 cup Wasabi Greens ( if you can't find them, radish greens can be used in substitute)
1/2 cup Dikon Radish ( small dice))
1/2 cup Cilantro (rough chopped)
1/4 cup Green Onions (chopped
2-3 tbsp Wasabi Vinaigrette
1 tbsp toasted sesame seeds

Combine all ingredients in a large mixing bowl and toss until greens are evenly coated with the vinaigrette, place in refrigerator for 10 mins, remove and toss again, serve.
As previously stated this goes very well with Roasted Hoisin Duck which I will be back to offer up the marinade and what to do with the Duck before it is roasted. Until them "Think Good Thoughts & Smile".