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?
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INGREDIENTS
Nutrition- 1⁄2head napa cabbage
- 2stalks bok choy
- 1
- 2
- 1⁄2
Dressing
- 1⁄2
- 1⁄4cup balsamic vinegar
- 1pinch celery seed
- 1⁄4
- 1⁄2teaspoon prepared brown mustard
- 1⁄2
- 2(1 g) packets Splenda sugar substitute
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DIRECTIONS
- 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.
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