Corn and cabbage salad

For a salad prepared from corn, see succotash. Cornsalad grows in a low rosette with spatulate leaves corn and cabbage salad to 15.

The flowers have a bluish-white corolla of five fused petals, 1. Cornsalad grows wild in parts of Europe, northern Africa and western Asia. In Europe and Asia it is a common weed in cultivated land and waste spaces. As a cultivated crop, it is a specialty of the region around Nantes, France, which is the primary producer of mâche in Europe. Cornsalad was originally foraged by European peasants.

Jean-Baptiste de La Quintinie, royal gardener of King Louis XIV, introduced it to kitchen gardening. In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area’s many English speakers. In some areas of Germany it is known as rapunzel, and is the origin of the long-haired maiden’s name in the eponymous fairy tale, but see Campanula rapunculus. Cornsalad has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens.

Like other formerly foraged greens, cornsalad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B6, iron, and potassium. It is best if gathered before flowers appear. Percentages are roughly approximated using US recommendations for adults. Wikispecies has information related to Valerianella locusta. E-Flora BC: Electronic Atlas of the Flora of British Columbia. Vegetables and Their Cultivation, London: W.

Wild flowers of Britain and Ireland: The Complete Guide to the British and Irish Flora. Botanical Society of Britain and Ireland. An easy weeknight recipe and more, delivered once a week. Sign up for our newsletter for the latest sustainability stories and green living inspiration. Almond Milk: Which Is More Environmentally Friendly? Soy Milk: Which Is More Environmentally Friendly? What Is Vegan Cheese Made Of?

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Before sharing sensitive information online, make sure you’re on a . This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details. Crisp, crunchy and bursting with flavor, this Napa Cabbage Salad is utterly addictive. This vegan salad is packed with sweet and savory flavor, tossed in an Asian dressing, and is the perfect meal prep recipe!

I know most people prefer spring and summer produce, but winter produce is some of my favorite. I’m thoroughly enjoying kale, radicchio, parsnips and cabbage in every form. I love eating cabbage raw in coleslaw, or cooked in my sautéed cabbage recipe. If you’re a fan too, be sure to see all of these cabbage recipes for inspiration! This Napa Cabbage Salad is my latest obsession. It’s a cross between a salad and slaw, so it’s truly the best of both worlds. Why you’ll love this recipe This salad is addictively crisp and crunchy, and it’s bursting with sweet and savory flavor.

It’s tossed in a flavorful Asian dressing that makes it downright exciting. It keeps for up to 3 days in the fridge with dressing, making it great for meal prep! It may be customized with your favorite protein such as edamame or shredded chicken to make it more substantial. This salad is vegan, and may be easily made gluten free, paleo or Low FODMAP by substituting the soy sauce with wheat free tamari or coconut aminos. Recipe ingredients The ingredients for this napa cabbage salad may be customized with what you have on hand, or to suit a special diet.