Napa Cabbage Salad
Servings
4Serving size
about 2 1/2 cups saladThis recipe can easily be multiplied. This recipe will keep only fair overnight, as the noodles become mushy. The noodles can be added at the last minute.
Ingredients
| 2 tsp. Rice Vinegar |
| 1 1/2 tsp.. Honey |
| 1 1/2 tsp.. Maple syrup |
| 1 Tbsp. Sesame oil |
| 4 tsp. Low sodium soy sauce (or tamari sauce) |
| 4 ounces Rice noodles, dry (break into small pieces) |
| 1 Tbsp. Sesame seeds |
| 1 Tbsp., sliced Almonds |
| 1 head, small (about 4-1/2 inch dia) Cabbage, raw (Napa cabbage)(thinly sliced crosswise) |
| 4 large Green onions (thinly sliced crosswise) |
Instructions
Place over medium-high heat and whisk while bringing to a boil.
When the dressing boils, remove it from the heat immediately.
Chill for at least 3 hours.
Heat a non-stick skillet over medium-high heat and toss the sesame seeds, almonds and crushed noodles for one minute.
Reduce heat to medium and continue to toss for about 5 minutes, watching carefully so as not to burn the mixture.
When the ingredients are slightly browned, remove them to a plate and let cool.
Slice the napa cabbage and the green onions very thin and toss together in a large mixing bowl.
Add the ramen mixture and the dressing and toss until well coated.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This original recipe is based on cheap ramen noodles. They are an OK choice but the better choice is a brown rice noodles or cellophane noodles. The crumbled noodles are crunchy but the dressing does soften them a little bit. You can choose whole wheat ramen noodles also.
Toasting the noodles with the sesame seeds and almond really enhances the nutty flavor and that combined with the sweet, umami, salty dressing and the bitter napa cabbage makes for a perfectly balanced salad.