A crisp and crunchy salad made with napa cabbage, toasted ramen noodles. and slivered almonds. Always a favourite!
This salad features Napa lettuce, also known as Chinese cabbage, as its main ingredient. It’s a wonderful salad served alongside any meat-based or vegetarian main dish.
Tip: Make the dressing one day ahead.
Ingredients for Dressing|
½ cup sugar (or less if you like)
¼ cup white wine vinegar or cider vinegar
½ cup vegetable oil
1 Tbsp soy sauce
Method
Combine all the ingredients till the sugar melts. Make the day before and refrigerate.
Ingredients for Salad
2 packets of ramen noodles (Mr. Noodle), broken into small bits
The soup base enclosed in the packet ramen noodle packet
3 Tbsp butter
½ head red cabbage
½ head Napa cabbage (also called Siu Choy)
6 green onion, diced small
½ small red or orange pepper, diced small
1½ cup slivered almonds
½ cup raw sunflower seeds
¼ cup sesame seeds
Buckwheat groats (optional)
Hemp seeds (optional)
Method
- Crush the noodle packet before opening it so it breaks into small pieces.
- Warm butter in a pan, add the soup base powder, stir, add noodles and all the nuts and seeds.
- Stir to coat the butter evenly over noodles, nuts and seeds.
- Sauté until the mixture turns golden brown.
- Finely slice the red and Napa cabbage, then add the diced green onions and the diced coloured pepper.
- Refrigerate until ready to serve.
- At serving time, mix together the salad greens with the nuts and seeds. Judiciously pour the dressing (don’t make it too soggy) Mix it all around to coat the dressing and serve immediately.
