Spring! Cherry Blossoms and Citrus Dishes Galore!

 The warmth of the spring is always a welcome sight; especially when you wake up in the morning and the floor isn't freezing to step on anymore! 
To welcome this magical switch in temperature, Nola's catering has a citrus-based recipe to share as a welcoming of this blooming and colorful season!
Introducing the Grapefruit, Mango, Minted & Herbed Napa Cabbage Salad! The blend of sour grapefruit and sunny sweet mango, a minty freshness to cleanse the tongue, and a hearty crunch of fresh leafy greens to top it off can really feel like a bright and warm spring day.

*Serves about 4 people, can be a main dish. *
Ingredients:
- 1 Small Napa Cabbage Head, chopped into small/medium pieces. (This cabbage can be cored)
- 1 Mango, Peeled, In medium/small slices
- 1 Pomelo or Ruby Red grapefruit (Your preference) cut into small pieces
- 1 Cup Mint (Rough Chop)
- 1 Cup Thai Basil (Stemmed + Rough chop)
- 1 Cup Coriander Leaf (Rough chop)
- 1 Cup of Rau Den or Amaranth (Stemmed + Rough Chop)
- 1/2 Cup of Green Onion (Slices)
- Dried fried shallot (garnish)
+ (Optional) Roasted Peanuts
+ (Optional) 1/2 bag of Peeled and cooked 26/30 Shrimp

Dressing, mixed thoroughly:
- 1.5 Tb Mirin
- 1 Tb Rice Vinegar
- 1 Half Lime (juice)
- 1 tsp Salt
- 1 tsp Black Pepper
+ (Optional) 1 Tb Sake

The ingredients can be mixed or layered with the dressing alongside it or drizzled on top. 
We hope that as this spring starts to drift across the state that this recipe welcomes our readers to the beginning of a beautiful season. Enjoy!


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