Napa Cabbage Salad Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients: •4 cups finely chopped Napa cabbage •1/2 cup chopped scallion •1 medium tomato, seeds and excess pulp removed •Optional: 1/4 cup soaked hijiki seaweed or organic arame; 1 cup chopped cooked chicken breast •Dressing •1 tsp grated fresh ginger •2 medium cloves garlic, pressed •1 TBS rice vinegar or lemon juice •1 tsp honey •2 TBS tamari (soy sauce) •1/4 tsp dry mustard •1 TBS extra virgin olive oil •salt and white pepper to taste Directions: 1.If you opt to include the seaweed, rinse and soak hijiki or organic arame in 1 cup warm water until softened, about 10 minutes. Drain and squeeze out excess water when ready. 2.While hijiki or arame is soaking, chop cabbage, scallion and place in a bowl. Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips. 3.Whisk together dressing ingredients and toss with cabbage, tomato, and scallion (and hijiki or arame and/or chopped chicken if so desired). Sprinkle with sesame seeds.