Not Another Napa Salad Recipes

ELLEN'S EASY NAPA SALAD

Steps:

• Topping--melt butter in large skillet, brown sesame seeds, almonds, sunflower seeds and ramen noodles until golden brown.
• Drain on paper towels and cool.
• Dressing-- mix sugar, oil, vinegar and soy sauce in small saucepan.
• Cook over medium heat until sugar is disolved.
• Cool.
• Salad-- slice cabbage into ribbons and toss with green onions.
• To serve-- mound salad into bowl, sprinkle on desired amount of topping, and drizzle on desired amount of dressing.

NAPA SALAD (CHINESE CABBAGE) -- NO RAMEN NOODLES

Steps:

• Wash all produce as necessary.
• Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
• Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
• Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
• Toss together all salad ingredients with the dressing.
• Garnish with pecan halves and thin rings of apple if desired.
• Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
• Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.

NAPA SALAD

Steps:

• Prepare cabbage as you would lettuce for salad.
• In small bowl, mix noodles, nuts and seeds.
• Set aside.
• In quart jar add vinegar and sugar, shake to dissolve sugar.
• Add soy sauce and oil.
• Put cabbage in bowl.
• top with nut mixture and pour dressing on top.
• Best when nut mixture stays.
• separate until ready to eat so noodles don't get soggy.