Thursday, 2 February 2012

Asian Napa Cabbage Salad

Courtesy of Aunt Debby Carrick!! 

Napa Cabbage Salad

1 Napa Cabbage, trimmed and shredded
1/2C green onions, chopped
1C shredded carrots
1/2C cilantro, chopped
1 package ramen, crushed (do not use seasoning packet)
1/4C sesame seeds, toasted
OPTIONAL about 1.5 lbs. cooked chicken, shredded (1/2 leftover rotisserie is great here)

1/2C Rice Wine Vinegar
2T lemon or lime juice
1T fresh grated ginger (or 1t ground)
2T brown sugar
2T soy sauce
2T toasted sesame oil (toast in a low skillet or in a 300 oven until fragrant and browning)
2T Maple Grove Sesame Ginger Dressing (optional, but see if you can find it - in a glass bottle with a pic of ginger on the front)

Mix together dressing ingredients in a small bowl with a whisk (or shake in a small jar) until blended.  If possible, refrigerate the dressing for several hours to blend.  Dress salad about an hour before serving.

Toss ingredients together in a very large bowl.  The chicken is optional, depending on if you want a side salad, or more of a main course.  The ramen will soften once you add the dressing - it only needs about an hour, so hold the dressing until near serving time.

For a pasta salad, try eliminating or reducing the cabbage and adding a box of cooked,cooled rotini, spirals or bow ties.

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