Not Another Napa Salad Recipes

NAPA SALAD

Steps:

• 1. Combine dressing ingredients together in a shaker bottle and chill.
• 2. Clean and chop lettuce and cabbage, chill.
• 3. In a sautee pan, melt 5 Tbsp of butter, break Ramen noodles into the pan and add sunflower seeds and slivered almonds. Cook until golden brown and set aside to cool.
• 4. Just before serving and when mix in pan has cooled, toss together leaf mixture with seed mixture, add dressing and serve promptly. YUMMMmmmmmm!
• 5. ***Note: If you are taking the salad elsewhere other than your own kitchen and diningroom table, Be sure that you dont mix everything together until its ready to be served.

NAPA CABBAGE SALAD

Steps:

• Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
• Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

SWEET NAPA SALAD

Steps:

• Set aside one seasoning packet from ramen noodles for dressing (save the remaining seasoning packet for another use). Break noodles into small pieces; place in a large salad bowl. Add the cabbage, onions, pineapple, cherries, almonds and sesame seeds. , In a jar with a tight-fitting lid, combine the remaining ingredients. Add contents of reserved seasoning packet; shake well. Pour over cabbage mixture; toss to coat. Serve immediately.

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.

NOT ANOTHER NAPA SALAD?

Steps:

• Salad:.
• Chop the Napa cabbage into small bits (bite size).
• Dice the green onions.
• Add both to a large salad bowl.
• Heat a small frying pan to medium heat. Do NOT add any oil.
• Add the pine nuts and sesame seeds to the dry frying pan and roast for a few minutes. Ususally until you see them starting to brown.
• Remove the nuts and seeds and add to the salad bowl.
• Break up the noodles and add to the salad.
• Dressing:.
• Combine all of the dressing ingredients and the reserved ramen noodle seasoning packet. Taste and adjust sugar to your taste.
• Pour dressing over the salad and allow to sit for approximately 1/2 before serving.