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NAPA CABBAGE SALAD WITH RAMEN NOODLES<br />
Yield: Enough for a big party<br />
Ingredients<br />
Veggies:<br />
1 head napa cabbage, thinly sliced (about 12 cups)<br />
1 bunch scallions<br />
¼ head red cabbage, thinly sliced (about 3 cups)<br />
1 carrot, grated (1 cup)<br />
¼ cup frozen edamame (shelled fresh soybeans), rinsed<br />
1 can mandarin oranges, drained (optional)<br />
Dressing:<br />
¼ cup apple cider or unseasoned rice vinegar<br />
½ cup sugar<br />
2 tablespoons soy sauce<br />
½ cup vegetable or peanut oil<br />
½ teaspoon toasted sesame oil<br />
Crunchy ramen topping:<br />
1 (3-ounce) package ramen noodles<br />
(discard or save flavoring packet for another use)<br />
2 tablespoons butter<br />
2 tablespoons sesame seeds<br />
1 cup slivered almonds<br />
¼ cup butter<br />
Procedure<br />
Salad:<br />
In very large bowl:<br />
1 Trim off any wilted leaves from the head of the napa cabbage, cut into quarters<br />
longways and slice very thinly, stopping about 1 inch from the root end.<br />
2 Rinse the scallions under running water, slicing off the root end, trimming any<br />
wilted leaves. Use the entire scallion—white and green parts—slicing them thinly.<br />
3 Slice the red cabbage by hand or with a mandoline. Watch your fingers.<br />
4 Peel and grate the carrot.<br />
5 Defrost the edamame, rinse in cold water and drain.<br />
Make the dressing:<br />
6 Add all ingredients except the sesame oil to a small saucepan. Cook over high heat<br />
until the sugar dissolves. Set aside. When cool, stir in the sesame oil and then pour<br />
into a jar with a tightly fitting lid.<br />
Make the crunchy ramen topping:<br />
7 Smash the package of ramen noodles with a rolling pin or other lethal kitchen<br />
object. Open the package and remove the seasoning packet. Save for another use.<br />
8 Melt the butter in a medium-sized saucepan.<br />
9 Add in the crushed ramen noodles, sesame seeds and slivered almonds. Cook until<br />
everything is nice and brown.<br />
Notes<br />
Just before serving, shake the jar of dressing well and pour it over the salad. Garnish with<br />
the optional mandarin orange segments. Sprinkle the toasted ramen topping over the<br />
salad and serve. If you’d like to make more of a well-rounded meal out of this salad, add<br />
shredded cooked chicken or cubes of firm tofu.<br />
lakehopatcongnews.com 37
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