http://www.lawrence.com/users/shenning/photos/2012/jun/4/235817/

I have mentioned many times in this space that during the spring and summer months, I do not like to turn on my oven.

This isn’t just because I’m trying to save on my electric bill (though it does save on air-conditioning dollars), but rather because in the summer I just happen to crave things that aren’t cooked. I don’t know if it’s because of the heat, the water in raw fruits and vegetables or simply that some random switch flips in my brain and that’s just what I want. All I know is, if it’s above 70 degrees, chances are I won’t cook.

But there are some things we get in our Rolling Prairie CSA bag that I tend to assume I’ll cook, no matter what. And last week, there were a couple of items that fit that bill. Our total haul included: beets, napa cabbage, snap peas, eggs, green onions and purslane. Now, obviously, we’re going to cook the eggs (raw egg, ewwww), and everything else on that list could go either way.

The beets and purslane we juiced. The snap peas and green onions we had on salads. But the real surprising thing I didn’t cook was the Napa cabbage.

Usually, Napa cabbage is stir-fry material for me. Considering I also got stir-fry perfect snap peas and green onions, it’s kind of weird that we didn’t do that. But also considering the west side of my house isn’t shaded and gets a total nuclear beatdown from the sun just about the time I get home, we thought we’d try something different.

So, I sliced the cabbage thin, threw in some of our CSA green onions, plus some other yummy ingredients and created a salad that will definitely be making the rounds. It requires a bit more chopping and mixing than last week’s salad, but trust me, it is incredibly worth it and totally refreshing. Plus, it makes a TON and stores well to take for lunch the next day.

Napa Cabbage Salad with Sweet and Spicy Vinaigrette

1 Napa cabbage, chopped

2 orange, red or yellow bell peppers, chopped and seeded

2 carrots, peeled and grated

2-3 green onions, green parts only, chopped

2 tablespoons sesame seeds (I used one 1 tablespoon each black and tan)

Snap peas, shelled and raw

Dressing

3 tablespoons apple cider vinegar

3 tablespoons lemon juice

2 tablespoons nama shoyu (or tamari, or soy sauce)

2 tablespoons sesame oil

1 tablespoon agave nectar

1 tablespoon fresh grated ginger

Pinch red pepper flakes (optional)

Put all salad ingredients into a large bowl. Whisk together dressing ingredients and pour over salad. Put the dressed salad into the fridge and let chill for 20 minutes. Enjoy! Serves 4-8.

What’d we get this week? Black raspberries (already eaten by the kiddo), carrots, radishes, eggs and snap peas.