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The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
Napa cabbage, sometimes called Chinese Cabbage is lightly tossed with an asian sauce. You can use other ‘cabbage-like’ vegetables instead, such as bok choy, Carrots add a splash of color and extra crunch. You can also use another veggie here instead such as bell peppers or mushrooms.
Asian flavors enhance ground turkey or pork to be wrapped and picked up in leaves of cabbage. Daikon radish is shredded in, but regular red radishes can be used into shred or finely mince them. Napa aabbage is a bit more tender then traditional cabbage making it easier to wrap and roll, but if you can only find traditional cabbage that will work too.
Leftover Cranberry Sauce is the perfect base for this zippy Asian sauce. With a light saute of bok choy and a sprinkle of cashews it quickly turns into a delightful dinner.
A vinaigrette marinated salad with just a kiss of sesames. If you cannot find mirin use a bit of your favorite sweetener instead. The cucumber slices will almost ‘pickle’ with time so enjoy these immediately or after they have chilled out and absorbed more flavor. If you love onions, a few slices of sweet onions would work well in this salad.
