Chinese leaf cabbage

Tokyo Bekana is our favorite variety of Chinese leaf cabbage with its super tender and mild leaves that remind me of lettuce.  You can serve this finely cut slaw alone or over cooked rice or noodles. You could also use it as a filling for spring rolls.

1 bunch Tokyo Bekana Chinese leaf cabbage, shredded
1 bunch radishes, shredded
1/2 bunch carrots, shredded (optional)
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Chinese leaf cabbage is very tender and requires very little cooking!  Watch for this when you make this recipe.

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas or snap peas, stringed and chopped
1 TSP minced ginger root
2-3 heads chinese leaf cabbage, washed and chopped
1 clove minced garlic or 1 tablespoons minced garlic scape
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce