We LOVE napa cabbage, and use it almost every day at our house as a salad ingredient, but also as a substitute for bread, wraps and taco shells. It works wonders whether it’s raw or very slightly steamed (which gives it a little more pliability.) You will surely see more recipes featuring napa in future postings. Here, the medium-sized inside leaves were used to make a wonderful raw veggie based snack that was both refreshing and filling! It’s wonderful as it is, but as you can imagine, this is an easy recipe to tweak to your needs or ingredients on hand.
Napa Boats with Crab
Each napa leaf base was layered from the bottom up with:
- fresh mozzarella
- avocado
- spinach
- crab meat (from claws, refrigerated in a pouch)
- cucumber slices
- a squeeze of fresh lime
- drizzle of coconut oil
- kosher salt and pepper
All the Love-- Without the Wheat 