Kim George of "Veggies By George" hand delivered this week's challenge - to create a dish using Chinese Cabbage, Spring Onions and Thumbelina Carrots from their market garden.
Here's what I came up with:
Thai Inspired Chinese Cabbage Salad
1 head Chinese cabbage
1 tablespoon coarse sea salt
1 small carrot, peeled and grated
2 small fresh hot peppers, your choice
1 teaspoon lime zest
1 large garlic clove
1 small bunch green onions
2 tablespoons Bragg’s Liquid Aminos (tamari or soy sauce will do)
2 tablespoons fresh lime juice
1 tablespoon maple syrup, agave nectar or corn syrup
¼ cup toasted chopped peanuts (optional)
Remove and discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage for 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, seed and mince hot peppers. Separately zest and juice lime, mince garlic and spring onions.
In a large bowl toss together cabbage, carrot, peppers, spring onion, garlic and lime zest. Mix together Bragg’s, lime juice and syrup and toss into salad. Top with toasted peanuts (if desired). Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.