Napa Salad (Chinese Cabbage) -- No Ramen Noodles

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?

• Ready In: 15 mins
• Serves: 10-12

Ingredients

• 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

• Dressing

• 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

1. Wash all produce as necessary.
2. 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.
3. Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
4. Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
5. Toss together all salad ingredients with the dressing.
6. Garnish with pecan halves and thin rings of apple if desired.
7. Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
8. Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.