Napa Asian Salad
This is a favorite summer vegetable salad that can satisfy an Asian taste bud. A crowd favorite on a potluck get together. It’s a combined crunchiness of a fresh tang of napa cabbage and the crispy ramen and roasted almond slivers.
Crunchy Napa Asian Salad
Ingredients
- 1 head Napa Cabbage, sliced thinly
- 1/2 cup Green Onions, chopped
- 1/2 cup Cilantro/Coriander
- 1/2 cup Avocado, cubed (optional)
- 1 pack Ramen noodles, broken and crunched
- 1/2 cup Almond slivers
- 1 tbsp Sesame seeds
Dressing
- 1/4 Cup Vinegar
- 1/4 Cup Soy sauce
- 1/4 Cup Olive oil
- 1 tbsp Sesame oil
- 3 tbsp Sugar
- 1 tsp Black pepper
- 3 cloves Garlic, finely chopped
- 1 tbsp Ginger, finely chopped
- Salt (to desired taste)
Instructions
- To prepare for the toppings, mix crunched ramen noodles, almonds and sesame seeds. Sprinkle olive oil. Bake for 20 minutes on 350 F. Set aside.
- To prepare for the dressing. Mix all dressing ingredients on a sauce pan. Heat until about to boil. Remove from heat and let it cool down before using.
- To assemble, mix the greens – cabbage, onions and cilantro in a salad bowl. Add about 1/2 cup of the dressing. Mix again. Top with the almond toppings and avocado cubes. Garnish with more green onions and cilantro.
- Serve with a side of dressing to add more if desired. Enjoy.
