Monday, March 31, 2008

Napa Salad

(Chinese Cole Slaw)

I snatched up this recipe from a friend after I tried it at her bunco party. Thanks Stephanie!

1 head Chinese Napa cabbage
2 green onions including 2/3 stems, chopped
1 red bell pepper, seeded and chopped
2 pkgs. Ramen noodles, chicken flavored
2 TBSP butter
½ cup slivered almonds
sesame seeds (~1+ TBSP)
**If you’d like to make this a main dish, you can add bite-sized cooked chicken.

Cut bottom from Napa cabbage, separate leaves, wash and pat dry. Cut most of the large white veins from each leaf and slice remainder of leaves into thin strips. Toss cabbage with onions and bell pepper.

Melt butter in large skillet. Break Ramen noodles into small pieces (I start by gently smashing them right in the bag before I open it.) and brown lightly in butter. Add almonds to brown. Add sesame seeds last since they brown quickly. Remove from heat, add one of the noodle seasoning packets to the mixture, and stir to incorporate.

1/2 cup rice wine vinegar, seasoned
Salt & pepper
¼+ cup sugar (add more or less to your taste)
1/2 cup oil
sesame oil, ~1 tsp. (optional—but it really makes the salad taste more authentic!)

Mix vinegar, salt, pepper, sugar and oil in salad plunger or a jar with lid. Plunge/shake well to mix.

Just before serving salad, toss noodles/nuts/seeds mixture with cabbage then add dressing and toss well to coat. Don’t mix too soon before eating as the noodles will get soggy.

GLUTEN FREE: Omit Ramen noodles and, instead, top salad with toasted almonds and sesame seeds.