Nappa Cabbage Salad Recipe
Nappa or Chinese Salad
Nappa Cabbage is a pale green vegetable that is often called Chinese cabbage. It is used in Asian cooking and can be eaten like any other kind of raw salad type vegetable or put in soups and stir-fries. Alone it has a mild bitter taste but when it is mixed with a sweet dressing it is quite delectable.
What follows is one of my favorite salad recipes. It is great for potluck dinners and is one of those dishes that has people coming back for more. The following recipe makes a huge bowl of salad but don't be fooled by the amount when the dressing is added and the salad sits it reduces in size.
This salad is best eaten up within a day or two so if you are making it for your family then have it as the main meal and add only one side.
I live in a small town and am able to get all the ingredients at the local grocer. Look for the noodles in the international or Chinese section. When in doubt ask one of the staff.
We all need a little help eating a little extra greens.
- 1 large or two small nappa cabbage
- 1 green onion
- 1 package steamed fried noodles, not the ones you add water to
- 2 tablespoons almonds, slivered or sliced
- 2 tablespoons sesame seeds
- 2 tablespoons shucked sunflower seeds, I used salted
- 1/4 cup butter/margarine
- 1/2 cup oil
- 1/2 cup sugar
- 1/8 cup vinegar
- 1 tablespoon soya sauce
- Depending on how loose the leaves are on the cabbage you may only have to rinse the outside. If the leaves are loose you may have to separate leaves and rinse under cool water to clear away debris or bugs.
- Chop the end off the nappa cabbages and compost. Slice in half lengthwise then chop across cabbage making thin slivers. Toss cabbage in an extra large bowl (I use a Tupperware Thatsa Bowl which has a lid for storage). Chop green onion, add to cabbage, and set aside.
- Fry the seeds in butter/margarine until lightly browned. Keep a close eye on this because it goes brown quickly. Set aside to cool slightly while preparing dressing.
- In a small bowl mix together with a whisk the oil, sugar, vinegar, and soya sauce until sugar dissolves. Add nut mixture, stir to mix then pour over cabbage. It will be a little difficult at first but use salad utensils to toss the cabbage until the dressing is evenly distributed. Add the fried noodles, toss some more and serve.
- If you are not going to be eating immediately or if you are making ahead for potluck then do not add the noodles until just before serving otherwise they will get soggy and the salad loses some character. I like to eat this slightly warm (because of fried noodles) but it can be chilled in fridge before serving (without noodles).
- Enjoy as a side dish or main meal. By next day, if there are leftovers, the salad will be drastically reduced in size but it is still tasty and edible. This recipe makes 4 to 6 meal size servings and about twenty side servings.