Saturday, 29 November 2014

Nappa Cabbage Salad

Here is a recipe for an easy cabbage salad, first introduced to me by Betty V (a wonderful cook and welcoming hostess).

The Dressing (make in advance of serving)
  • 3/4 cup olive oil
  • 2 tbsp soya sauce
  • 3/4 cup white sugar
  • 1/3 cup vinegar (a mix of balsamic and white works well)
Mix together well, allow to sit but shake or mix regularly to ensure sugar has dissolved.

The salad:
  • 1 medium to large head of nappa cabbage
  • 5-7 medium green onions, chopped
  • 1 pkg sliced almonds
  • 1/2 pkg sesame seeds (approximately 3/4 cup)
  • 1/2 pkg thin chow mein noodles (crispy)
Toast the almonds and sesame seeds in a non-stick pan (separately) until golden brown.  Set aside.

Cut the cabbage in thin slices to within 1 inch of the root end.  Larger leafs on the outside may need to be taken off and cut separately to keep pieces thin.

Mix all ingredients and dressing together 5-10 minutes before serving.

Note: Be sure to buy the cooked or prepared chow mein noodles (eg. Farkay brand). I once bought a package of noodles which were uncooked and we almost all lost our teeth trying to eat the salad.

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