My family and I really like the flavor profile, and the light crunch of the Napa cabbage. A real advantage of this recipe is that there's no mayo in this particular version so it may be safely served hot and at room temperature. The prep work is a cinch, and the whole recipe is ready in about 5 minutes.
The above picture is one I took during the winter when we were splitting fire wood. There were several cut pieces to be split, which revealed a cachaphony of gorgeous tints and shades of purple and yellow. It reminds me of a far off, exotic land, with a breathtaking and unforgettable sunset.
There was a colony of ants inhabiting the wood, busily hurrying on their way, scrambling to and fro, trying to adjust to their ever changing environment. We didn't utilize the wood immediately, so the tiny workers had some time to relocate and start again.:)
6 cups Napa cabbage, rinsed, trimmed, patted dry and sliced
1 carrot, grated
3 green onions, trimmed and thinly sliced
3 cloves garlic, pressed or finely minced
2 tbsp. fish sauce
1 tbsp. brown sugar
1 tsp. sambal oelek
sesame oil for drizzling
In a large saute pan over medium high heat, drizzle pan with a little sesame oil and add garlic, green onion, fish sauce, brown sugar and sambal oelek. Bring up to a boil, stirring constantly, then add cabbage and carrot. Remove from heat and toss.*
*This cabbage will lose water fast after tossing together, simply drain if desired. The flavors will have coated and been absorbed. Makes about 6 1/2 cup servings.