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Napa Cabbage and Apricots with Lemongrass-Lime Dressing

Napa Cabbage and Apricots with Lemongrass-Lime Dressing

Simple and summery, this Napa Cabbage and Apricots Salad gets an unexpected kick from its unique Lemongrass-Lime Dressing.

Napa Cabbage and Apricots with Lemongrass-Lime Dressing

Print This Recipe Total time Yield 6Source Adapted from Gary UsherPublished
Napa Cabbage and Apricots with Lemongrass-Lime Dressing

Ingredients

  • 1 stalk lemongrass
  • 6 tablespoon freshly squeezed lime juice (about 3 limes)
  • 3 tablespoon agave syrup
  • 2 tablespoon toasted sesame oil
  • 2 teaspoon soy sauce
  • 6 ripe apricots (pitted and cut into eighths)
  • 4 cup loosely packed shreded Napa cabbage
  • 2 pinch kosher salt
  • 2 cup loosely packed cilantro leaves
  • 2 cup lossely packed mint leaves
  • 5 ounce lightly toasted cashews (as garnish)

Directions

Make the dressing: Peel off and discard the tough outer layers of the lemongrass. Mince about 2 tablespoons of the remaining tender parts.

Place the minced lemongrass in a jar with a lid. Add the lime juice, agave syrup, sesame oil, and soy sauce. Shake well to combine. Set aside at least 1 hour and up to 3 days. Shake well before using.

Place the cabbage in a large bowl and add a few pinches of sea salt. Toss and set aside five minutes to soften. Then add the apricots, cilantro, mint, and enough of the prepared dressing to lightly coat; toss to combine.

Transfer the salad to a large serving platter and garnish with cashews. Serve immediately.