Napa Cabbage is a wonder. So I was happy to get some in my last CSA delivery about a month ago. But in the pre-holiday craziness, the cabbage got pushed to the back of the refrigerator and forgotten. Happily, it was still nearly perfect.
Since I was about to host my first Friendsgiving ever, I decided to use the cabbage to make a Napa Cabbage Chopped Salad . I considered the classic Bok Choy salad, but wanted something a smidge lighter.
Not that you’d overeat at Friendsgiving or anything.
Everything but the Cabbage got chopped in a mini-food processor. Very handy when you decide to add a new salad to your menu a half hour before your party begins!
I love the frilly leaves of the Napa Cabbage. This adds a tenderness to any dish but is especially nice raw.
Yes, ‘tis the season to make healthy appealing!
- 1/2 cup almonds, slivered or chopped
- 1 package Ramen noodles, uncooked & broken up, seasoning discarded
- 2Tablespoons sesame seeds
- 1/3 cup sugar
- 3 Tablespoons apple cider vinegar (or sub another vinegar)
- 1/3 cup canola oil or other light oil
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 head Napa Cabbage, chopped or equivalent Bok Choy (mine was nearly 12 cups)
- 2-3 apples, cored, then chopped
- 1 small red onion, chopped
- Mix topping ingredients in a small bowl.
- Mix dressing in a shaker or blender.
- Mix chopped salad ingredients in a large salad bowl. Drizzle with dressing and about 2/3 of the topping. Toss to mix, then sprinkle the remaining topping over the top to serve (see note)
- This makes a lot of salad and is best the first day. If you know you won’t finish it, you can divide everything in half, mix half and save the rest for later.
- Chocolate Espresso Custard Pie
- Chicken a la King