Napa Cabbage Salad With Lemon Pistachio Vinaigrette Food

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE

Steps:

• Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
• Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

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:

• Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
• Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

NAPA CABBAGE NOODLE SALAD

Steps:

• Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
• Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
• About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

NAPA CABBAGE SALAD WITH LEMON-PISTACHIO VINAIGRETTE

Steps:

• In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.n
• In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.n