Recipe by 3KillerBs
Napa was on sale this week so I ended up with more than I could readily include in a stir-fry. I decided to search here to see if it could be used in a cole-slaw or salad but all I came with was a dozen variations of the same recipe that called for ramen noodle. I've had that at pot luck dinners and can't stand it. So here is what I came up with. DS#1 added the pecans -- he's got good taste for a 15yo, hasn't he?
- 1⁄2 head napa cabbage
- 2 stalks bok choy
- 1 stalk celery, thinly sliced
- 2 apples, diced (I recommend a crisp, sweet-tart variety such as Fuji or Gala)
- 1⁄2 cup pecans, coarsely broken
- 1⁄2 cup canola oil or 1⁄2 cup other light-flavored oil
- 1⁄4 cup balsamic vinegar
- 1 pinch celery seed
- 1⁄4 teaspoon fresh ginger, very finely minced
- 1⁄2 teaspoon prepared brown mustard
- 1⁄2 teaspoon salt (to taste)
- 2 (1 g) packets Splenda sugar substitute
Directions See How It's Made
- Wash all produce as necessary.
- Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
- Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
- Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
- Toss together all salad ingredients with the dressing.
- Garnish with pecan halves and thin rings of apple if desired.
- Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
- Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.