We all love a great, refreshing salad--especially on these hot summer days--but if you're anything like me, I get tired of making the same meal over and over again. Napa cabbage is a great alternative to normal cabbage and lettuce. It's still got that fresh, crisp taste and can be dolled up or dressed down. Another great perk is that this time of year it can easily be found at your local farmers markets for a great price! So here's a quick and simple recipe to get you started on your napa cabbage-filled summer:

Napa Cabbage Salad

Prep: 5 mins          Cook: /        Total: 5 mins


8 oz. napa cabbage, chopped

2 oz. snap peas, chopped

2 oz. dried fruit (try cherries, cranberries, or apricots)

1 Tbsp. walnuts, chopped


Combine napa cabbage and snap peas in bowl, mix

Sprinkle dried fruit and walnuts on top

Blueberry Vinegrette

Prep: 5 mins          Cook: /          Total: 5 mins


1 cup fresh blueberries

4 Tbsp. apple cider vinegar

3/4 cup canola or olive oil

2 Tbsp. honey

2 Tbsp. water


Rinse and blend blueberries until liquefied

Add remaining ingredients

Blend until completely mixed 

Pour over freshly prepared Napa Cabbage Salad, mix and enjoy!

For our recipes, we used locally grown napa cabbage and locally produced honey--both from Iowa. Salads are some of the simplest, most flexible meals that when dolled up correctly are extremely nutritious. Sometimes we all need a push in the right direction to get our creativity flowing. 

Keep checking in for more creative recipes like these and for information on current events and how you can buy, cook, and eat locally!