Crunchy Napa Cabbage Salad Recipes

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Cover large plate with cabbage.
• Arrange bacon, vegetables and oranges in rows over cabbage.
• Mix dressing and soy sauce; drizzle over salad.

NAPA CABBAGE SALAD WITH A CRUNCH

Steps:

• In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
• Remove from heat and refrigerate.
• In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
• In a large salad bowl, toss the noodle mixture and sliced cabbage together.
• Add dressing and sprinkle with the Almond Accents.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

CRUNCHY CABBAGE SALAD

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

CHINESE NAPA CABBAGE SALAD WITH A CRUNCHY TOPPING

Steps:

• Mix sliced cabbage and green onions in a large bowl.
• Combine dressing ingredients in a jar with a tight lid and shake well to mix.
• Pour dressing over cabbage mixture, toss to coat and set aside.
• In a large frying pan, melt butter and stir in olive oil.
• Add broken noodles, almonds and salt (if desired.)
• Saute until noodles and nuts are lightly golden brown.
• Sprinkle crunchy noodles and almonds over the cabbage mixture.

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Put rice vinegar and sugar in small pot under medium-low flame. Heat, stirring, just until the sugar has completely dissolved.
• Add the oil and soy sauce to the vinegar and sugar. Stir or whisk until well combined and set aside.
• Preheat the oven to 350 degrees F. Melt the butter on a foil-lined cookie sheet. (That takes about 4 minutes.) Break up the dried ramen noodles in a medium-sized bowl. They don't have to be crushed to a pulp - just made into bite-sized pieces. Mix in the almonds. Spread the mixture on the cookie sheet. Gently mix the butter and crunchies so that the latter are lightly covered with butter. Bake for 10-15 minutes until light golden brown, stirring once or twice while they bake.
• Sprinkle the seasoning powder on the crunchies, mix it in, and set the crunchies aside to cool.
• Mix the scallion slices and shredded cabbage.
• Just before serving, whisk the dressing again, pour it over the cabbage and top with crunchies. To reserve part of the salad, keep the 3 elements: dressing; crunchies; and cabbage/scallion mixture in separate well-sealed containers. Only the cabbage/scallion mixture needs refrigeration.

EASY NAPA CABBAGE SLAW RECIPE

Steps:

• Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
• Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
• Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
• Toss dressing with cabbage and chill for 5-10 minutes before serving.

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Roughly chop the napa cabbage and pile in a large serving bowl. Peel and slice the mangoes and scatter over the top of the cabbage.
• Chop the green and white ends of the scallions and sprinkle over the salad. Then sprinkle the toasted almonds on top.
• Pour the rice vinegar, oils, and honey in a small bowl. Whisk well and season with salt and pepper. Pour the vinaigrette over the salad and toss.

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Using a box grater or food processor with the grater attachment, grate the carrots (you can also use a vegetable peeler and make thin ribbons if desired). Toss the carrots, cabbage, almonds, cilantro and green onions in a large serving bowl.To make the dressing: whisk the olive oil, sesame oil, white wine vinegar, soy sauce, chili paste and ginger until combined. Drizzle the dressing over the salad and toss to coat. Sprinkle sesame seeds over the top and serve.

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.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.