Friday, March 16, 2012

RECIPE - Napa Cabbage Salad (Salada de Acelga)

This light and healthy Brazilian salad, which features the Asian green known in English as Napa cabbage or Chinese cabbage and which is called acelga in Brazil, can successfully be served as a side salad or in larger portions as a main course for a light lunch, particularly on hot days (which are the norm in Brazil).

The dressing is made with plain unflavored yogurt, and although the recipe calls for natural, full-fat yogurt, if you want to make a less caloric version you can successfully substitute non-fat yogurt.
RECIPE - Napa Cabbage Salad (Salada de Acelga)
Serves 5 as side salad, 2-3 as main course

1 medium head Napa cabbage (acelga)
1 large carrot, coarsely grated on a box grater or julienned with a mandoline
1/2 cup sliced black olives
1 small tub natural yogurt
1 Tbsp fresh-squeezed lime juice
1 Tbsp honey
1 Tbsp finely chopped fresh mint
salt and pepper to taste
Tear off the outer leaves of the head of cabbage. Starting at the end away from the stem, thinly slice the cabbage, only going down about 2/3 of the way to the stem end.

Place the cabbage in a large salad bowl, and toss the leaves to separate them. Sprinkle the grated or julienned carrot and the olives on top. Reserve, preferably in the refrigerator.

In a medium mixing bowl, combine the yogurt, lime juice and honey and mix well with a fork. Add the mint and mix again. Season to taste with salt and pepper.

Serve the salad with the dressing on the side so that diners can add to taste.

Recipe translated and adapted from Gastronomia & Negócios, a UOL website.

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