We recently returned from a trip to Northern New Mexico, perhaps our favorite spot in the entire world.
Seriously.
We made stops in Las Vegas (NM), Taos and Santa Fe. We spent as much time possible there; so much so that we didn’t start our trip home until around 3:30 p.m. (That made for a late night of driving.)
It had been two years since we visited and the majority of our trip was spent in Taos. We rented a fantastic casita there that offered spectacular views, a trout pond, and private hiking trails.
Our trip started, however, in Las Vegas and a stay in a historic hotel. Our trip ended with a quick brewery tour of Santa Fe. 🙂 (Probably more about these legs later.)
Anywhoo, before we left Taos, we shopped the fabulous Farmers Market. I know it sounds weird to buy produce and transport it home, but that’s how we roll.
All the way home (to keep myself awake) I planned what kind of New Mexico inspired meals we would have with the bounty of produce and other items that we had purchased from the local vendors.
Making these meals will also keep us in that New Mexico state of mind for a bit longer.
Napa Cabbage Salad with Green Chili Vinaigrette and Pinion
Using some of the bounty of Northern New Mexico, I created this salad to maintain that NM vibe.
Ingredients
- 1/2 head Napa or Chinese Cabbage
- 1/4 c. roasted and salted pinion
- 2 t. soy sauce
- 3 T. olive oil
- 1 T. champagne vinegar
- 1 t. green chili powder
- salt and pepper, to taste
Instructions
- Slice cabbage thin, divide and arrange on two plates. Sprinkle with pinion.
- Whisk together the remaining ingredients for the vinaigrette.
- Drizzle salad with green chili vinaigrette. Serve.
Yield: 2
I served this salad for lunch the day after we returned with a warm tortilla (also from the FM).
What else do I have to play around with for NM-inspired meals?
- More tortillas
- Cured meats from a Taos FM vendor.
- Baby carrots and fingerling potatoes from Taos area farmers.
- Not to mention all the great food we ate that I want to recreate!
- We also stocked up on local craft beer…
I will probably post some more about our trip soon. 
I’m linking up with Deb’s Souper (or salad or sammie) Sundays at Kahakai Kitchen.
Comments & Replies
19 responses to “Napa Cabbage Salad with Green Chili Vinaigrette and Pinion”
We love Chinese cabbage salad too. Sometimes I paired it with red peppers, carrots and green onions. Love your dressing!
I like the additions you suggest!
Your salad looks delicious! I get the buying produce on a trip, I do it all the time when we travel! Thanks for sharing!
Thanks, Pam.
Where is that Farmer’s Market and what day of the week? Any one I asked acted like they didn’t know what a Farmer’s Market was. 🙁
It’s on the Plaza on Saturdays. I think there is one on Wednesdays somewhere else. This weekend is the last one. 🙁
Thank you. We were there only during the week. Maybe next year.
New Mexico is such a pretty state, isn’t it? Love it! And it’s been ages since we’ve visited — need to do it again, soon. Sounds like a fun trip. And a terrific dish — thanks.
Truly love it, John! Thanks.
I’ve never been to New Mexico. It sounds like you had a really nice time. I’d bring back product too and for sure some green chili powder.
You must see it. Unbelievable!
Looks really good. I’m visiting from Souper Sunday.
Thanks for stopping by, Linda! See you ’round SS!
Doesn’t surprise me that northern New Mexico is your favorite spot. 🙂 It’s mine too. Some of the greatest experiences of my life were backpacking through the mountains around Taos and Santa Fe. Beautiful places!
You travel like me! My husband thought I was nuts when I brought 20 pounds of sweet potatoes in Louisiana and drove home with them. 🙂 Love the salad you made with that huge napa cabbage! Green chile powder vinaigrette – YUM!
We’ve been known to bring 25 pounds of tomatoes home (from KC—a shorter trip). I would have lugged home sweet potatoes, too.
Someday I will visit New Mexico. I love that you buy ingredients and bring them home. I do it too although I have to get them portable enough to fly home with me. 😉
Thanks for sharing your salad with Souper Sundays this week–it looks delicious.
You can certainly get green chili powder past TSA, right? Just shared another soup for this week.
I would have done that too, transport veggies home from another market. What a trio, that’s always been on our list of places to see, New Mexico. I love the photos you share.
Thanks, Tina. I know it’s a long haul for you, but I highly recommend it.