I haven’t made this yet, but it looked like a simple, spicy, and tasty way to use the Napa Cabbage!
1 tablespoon wasabi paste
1 tablespoon soy sauce
1-1/2 tablespoons sugar
1-1/2 tablespoons rice vinegar
1/4 cup sesame oil
1 cup orange juice
1 head napa cabbage, very thinly sliced
6 carrots, shredded
3 chopped scallions (or equivalent fresh onion or shallot)
2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame seeds.
– From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce