Sunday, January 18, 2015

Napa Cabbage Oriental Salad

I've  been trying to come up with a salad that will compliment our Kung Pao Chicken dinner. I had in mind the basics of the salad but needed some inspiration for putting it together. I found two outstanding recipes that I tweaked and made my own and LOVED the results!

For the DRESSINGS I have included both recipes. The first one is light and tasty, the second is peanutty and yummy and we preferred it! BUT....wait....After sitting for a while the peanut dressing got a little, I mixed the two dressings together and WHAM! Perfection! I do need to shake it before using now, but I think it's just what I was looking for as far as taste and texture.

Here are the two salad links:

Salad Base that I made:

Thin Sliced Napa Cabbage (I quartered one head of napa cabbage and put it through the cuisinart on a thin slice)
Thin Sliced Celery Heart (I used one celery heart and the same setting on the food processor as above-Probably about 4-6 large pieces of celery or 6-8 small. I wanted a good amount of celery in there for crunch and cause I like it!)
1 Grated Carrot
4 green onions sliced thin

Gently mix all together with clean hands
Set in Fridge with paper towel over top-I found the napa cabbage to contain a lot of water and this worked to help keep it from being soggy.

Crispy Topping:
In a non stick fry pan on Med/High add:
1 T. Salted Butter
Melt and add in:
1 crushed pkg of Ramen Noodles (No Sauce Packet)
1/2 C. slivered almonds (or 1 C. if you like them a lot!)
1-2 T. Sesame Seeds

Fry till all are light brown and smell like heaven!
Set aside to cool

Dressings: (Below are the recipes from the above web sites adjusted to reflect what I did)
Recipe 1:
Dressing- Shake in a jar or plastic container
  • ½ cup canola oil
  • 3 Tablespoons Sugar
  • ⅓ cup seasoned rice vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil

Dressing 2:
 3 T peanut butter + canola oil to equal 3/4 C
1/4 C. sugar
1/4 C. rice vinegar
2 T soy sauce
3. Prepare the dressing: Combine the dressing ingredients in a sauce pan over medium heat. Once combined, bring heat up to medium high and bring to a rolling boil. Boil for one minute and remove from heat. Let cool.

To Serve Salad
Top Salad with the cooled crunchy topping, add the dressing and enjoy!

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