Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
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.
SERVES: 6
Ingredients
- 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
- ⅔ cup apple cider vinegar
- ¾ head Napa cabbage
- ¼ head purple cabbage
- 6-8 green onions
- Salt to taste
Directions
-
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.