Napa Cabbage Salad - Healthy Food Tip and Recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
This healthy cabbage side salad adds a wonderful Asian flavor to your Healthiest Way of Eating. Enjoy!

Napa Cabbage Salad
Prep and Cook Time: 15 minutes
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 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.

Serves 4 If you're concerned about the safety of sea vegetables, read this article Printer Friendly Version of Napa Cabbage Salad
In-Depth Nutritional Profile for Napa Cabbage Salad
Healthy Food Tip

Are restaurants and bars required to wash lemons and limes before using them in food and beverage for garnish and cooking?

I am going to answer this question from the perspective of regulations in the U.S., as that is what we are most familiar with. If you are asking this question from the perspective of regulations in another country I would suggest contacting the department of government that deals with food regulation.
Sanitation in retail establishments like restaurants and bars can be regulated at a wide variety of levels. All state governments, for example, have state-specific food handling codes, even though the federal food code is typically used as a template. These state codes apply to commercial establishments throughout the state. Local governments, both municipalities and counties, also establish regulations.
The U.S. Food and Drug Administration publishes something called the "Food Code," which sets out rules that allow for various government agencies to regulate food service entities, such as grocery stores, restaurants and nursing homes.
According to rule 3-302.15 from the 2005 version of the Food Code: "raw fruit and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form." Therefore, according to the Food Code, lemons and limes used for garnish and cooking would need to be washed beforehand. For more on the 2005 Food Code including any updates that may occur in this area, please see the following website: http://www.cfsan.fda.gov/~dms/foodcode.html
For more information on this topic, see:

• Lemon and Limes

Printer Friendly Version of Are restaurants and bars required to wash lemons and limes before using them in food and beverage for garnish and cooking?

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