The Napa cabbage (not from Napa, CA) got its name from colloquial and regional Japanese, where nappa refers to the leaves of any vegetable. Given its Japanese naming we thought this variety of cabbage would pair nicely with a wasabi vinaigrette. Lacking sesame seeds in the cupboard we uncovered some black Chia seeds in fridge and threw them in with some shredded carrots for good measure and good health.
1/2 head Napa cabbage, shredded or chopped finely
1-2 carrots, peeled and shredded
1 tablespoon black Chia seeds
1/3 cup olive oil
2 tablespoons rice wine vinegar
1 tablespoon wasabi
salt and pepper to taste
Add chopped cabbage into bowl with shredded carrots and Chia seeds. Whisk vinaigrette ingredients together into smaller separate bowl. Drizzle vinaigrette over cabbage mixture. Mix and serve. (Cook's note: it's best to serve this up fast unless you and your guests are ok with the slimy texture of Chia seeds when they are moistened).