Napa Cabbage and Toasted Nut Salad
Featuring Napa cabbage from Willow Creek Farm
Napa cabbage is a Chinese cabbage with an oblong head and tightly packed pale green to white crinkled leaves. Napa is mild and sweet, like a cross between cabbage, iceberg lettuce, and celery. A versatile cabbage, it can be eaten raw or cooked and is used in stir-fries and soups. Unlike the strong-flavored waxy leaves on round heads of cabbage, these are thin, crisp, and delicately mild.
Napa cabbage is incredibly low in calories and is packed with many antioxidant plant compounds that can reduce the risk of some chronic diseases. It has plenty of soluble and insoluble fiber that helps the digestive system. It is an excellent source of vitamin C, B-complex vitamins as well as vitamin K. It also contains the minerals calcium, potassium, phosphorous, manganese, iron and magnesium.
Topping ingredients (makes 6-8 servings)
2 packages ramen noodles, broken in small pieces
1 cup walnuts
¼ cup sesame seeds
2-3 Tablespoons olive oil
½ cup canola or olive oil
¼ cup sesame oil
½ cup maple syrup
2/3 cup apple cider vinegar
¾ head Napa cabbage
¼ head purple cabbage
6-8 green onions
Salt to taste
Make the topping first, to allow for a cool down period before you mix it in with the salad ingredients. Start by heating 2-3 Tablespoons of olive oil in a skillet. Add the noodles, nuts, and sesame seeds. Toast these in the oil until they are dark brown. Remove the ingredients from the skillet and set aside to cool.
Next, mix the vinaigrette by combining the canola (or olive) oil, sesame oil, maple syrup, and apple cider vinegar. Set the dressing aside.
Slice the cabbages into thin strips and chop the green onions. Place the cabbage and green onions in a large bowl and toss.
Scatter topping ingredients on salad. Shake up the vinaigrette and add it to the salad. Toss until everything is well coated. Sprinkle with a dash of salt, if desired to suit your taste, and toss the salad again. Serve immediately.