Sallys Napa Cabbage Salad Food

SALLY'S NAPA CABBAGE SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
• Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
• Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

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.

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 SLAW

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Cover large plate with cabbage.
• Arrange bacon, vegetables and oranges in rows over cabbage.
• Mix dressing and soy sauce; drizzle over salad.

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 SALAD WITH PEANUTS AND GINGER

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.

NAPA CABBAGE SALAD

Steps:

• chop napa cabbage and put in large bowl.
• chop onions and mix with cabbage.
• dressing: I save my large mayo jars or any large jar will do.
• add all dressing ingredients together and shake, shake, shake, until well mixed. Leave out on counter top.
• crush ramen noodles ( remove seasoning package and throw away ).
• melt butter in medium fry pan on top of stove,add sesame seeds, ramen noodles, and almonds and fry until lightly browned.
• 1/2 hour before serving, add noodle mixture to cabbage and onions, pour dressing a little at a time until desired taste has been reached. Put any left over dressing in fridge for later use.

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.