Asian Nappa (Aka "Napa") Cabbage Salad

No nasty ramen noodles, thank goodness! Inspired by a recipe from Food & Wine. If you are having a spicy Asian protein, this will be a cooling side. If you prefer a wetter salad, make more dressing, but it will moisten the cabbage if it sits for a half hour or so. Taste before to see if it needs more vinegar, as it's not highly acidic. We served it alongside grilled Asian eggplants that had a spicy, garlicky miso glaze, brown rice, and watermelon fingers. Garnish with some toasted nuts or seeds (sunflower, pepitas) for some crunch.

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• Salad

• 1  small  head napa cabbage, thinly sliced, about 3/4 pound
• 4  scallions, thinly sliced (green and white parts)
• 2 -6  tablespoons  chopped fresh cilantro, finely chopped
•  fresh ground black pepper, to taste

• Dressing

• 2  tablespoons  peanut oil
• 1  teaspoon  toasted sesame oil
• 2  tablespoons  rice wine vinegar
• 1⁄2 teaspoon sugar

Directions

1. Toss the salad ingredients in a large bowl.
2. Whisk the dressing ingredients together in a small bowl.
3. Toss dressing into salad and serve immediately, or let marinate 30 minutes before serving.