Asian Napa Cabbage Salad Food

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

NAPA CABBAGE SALAD

Steps:

• In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
• In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.

CHINESE NAPA CABBAGE SALAD

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

ASIAN NAPA CABBAGE SLAW

Steps:

• In a large bowl, combine the salad ingredients.
• In a small bowl, whisk together dressing ingredients until blended.
• (If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
• Sprinkle with sesame seeds, if using.
• Makes about 6 servings.

CHINESE NAPA CABBAGE SALAD (GLUTEN-FREE)

Steps:

• In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
• In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
• Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
• Infuse love and serve!

NAPA CABBAGE SALAD

Steps:

• Heat rice vinegar through soy sauce in a small sauce pan.
• Remove from heat when it reaches a boil.
• Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
• Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
• Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
• Serve with the crunchy topping.

ASIAN NAPA CABBAGE SLAW

Steps:

• In a large bowl combine cucumber and pea pods. For dressing, in a small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
• Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK

Steps:

• Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
• Prepare the dressing in a blender and refrigerate it.
• Toast the sesame seeds in a small skillet until light brown.
• Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
• The flank steak will be medium rare, but the dressing will finish "cooking" it.
• Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
• Rinse the pasta in cold water and drain.
• Thinly slice the flank steak against the grain.
• In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

ASIAN NAPA CABBAGE SALAD

Steps:

• Slice the whole head of cabbage crosswise into ½ to ¾ inch sections, discarding the bottom two inches of the cabbage.
• Rinse the cabbage and spin the leaves dry in a salad spinner. Toss cucumber, pepper, and walnuts with cabbage.
• Whisk together vinegar, honey, sesame oil and olive oil. Toss with salad.
• Adjust seasonings to taste, adding more vinegar if needed.