Napa Cabbage Salad is a wonderful winter salad, because the cabbage is available all year round and is very reasonable when the other greens get pricey.
When I originally made this recipe, it called for the soup base package to be used to flavour the salad dressing. This version uses basic ingredients to flavour the dressing and provides a fresher flavour. Enjoy!
Napa Cabbage Salad
Print recipeIngredients
- 1 Small Napa cabbage
- 1/2 cup toasted almonds (the salad can be made without the almonds if people have allergies and it will still taste fine)
- 1/4 cup sesame seeds (toasted)
- 1 Pkg Instant Noodles, oriental flavour (you actually only use the dried noodles from the oriental instandt noodle soup mix (85 g))
- 5 Tbsp olive oil
- 2 Tbsp honey ginger white balsamic vinegar (white wine vinegar would do)
- 1 1/2 Tsp sodium reduced soya sauce
- 1 Small garlic clove (grated or finely chopped)
- dash Tabasco or other hot sauce
- 1 Tbsp maple syrup (or 1 tsp sugar)
- 1/4 cup dried cranberries
Optional
- 1 Tsp chopped chives
Directions
| Chop the cabbage into bite size strips and place in a salad bowl. | |
| Toast the almonds and sesame seeds in a frying pan on the stove until nicely browned and set aside until cooled. | |
| Add the cranberries and cooled nuts and seeds to the salad bowl. | |
| Shake the oil, vinegar, soya sauce, garlic, Tabasco sauce and maple syrup together in a jar and let sit for about 10 minutes. I often use my "Magic Bullet" to mix my salad dressing ingredients (easy to use and clean). | |
| Just before serving, open the soup mix and remove the noodles. Crush the noodles (using your fingers) and put in the salad bowl. | |
| Pour the dressing over the ingredients in the bowl and toss until well combined. Serve immediately. | |
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The noodles are very nice when added at the last minute because they are crisp. If there is salad leftover, it can be refrigerated and served the next day, but the noodles will have absorbed some of the liquid and will be softer. | |