Napa Cucumber Salad With Lemon Rosemary Dressing Recipes

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NAPA SALAD



Napa Salad image

Another family favorite. (Hey, this family LOVES to eat) I keep the "toppings" in a ziplock. Keep the "dry" stuff seperate.

Provided by Lali8752

Categories     Vegetable

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 head napa cabbage, cut up
1 package ramen noodles, sauteed in butter
1/2 cup sunflower seeds
1/2 cup almonds, slivered
1/2 cup white wine vinegar
2 tablespoons soy sauce
1/2 cup sugar
1 cup oil

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.

Nutrition Facts : Calories 279, Fat 24.8, SaturatedFat 3.2, Sodium 227.8, Carbohydrate 13, Fiber 1.3, Sugar 8.8, Protein 3.3

NAPA CUCUMBER SALAD WITH LEMON ROSEMARY DRESSING



Napa Cucumber Salad With Lemon Rosemary Dressing image

The crunch of the bitterfree cucumbers, the sweetness of the jicama, the mild brassica note of the Napa, and the tang of the fruit combine to make a tasty, well-balanced salad as eye-catching as it is delicious. Lemon and rosemary make a fresh, lively dressing that goes particularly well with meals featuring fish or chicken. Some of the ingredients look a little exotic, but it goes together as easily as an ordinary coleslaw. An excellent choice for picnics and pot lucks. "Cooking" time is chilling time.

Provided by 3KillerBs

Categories     Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 English cucumbers (see note) or 1 armenian cucumber, diced (see note)
1/2 head napa cabbage, thinly sliced
1/4 jicama, cut in julienne strips
1 tart apple, diced
1/2 cup dried cranberries
1/4 cup chopped walnuts
salt & fresh ground pepper
1/4 cup lemon juice
1/4 cup canola oil
1/4 teaspoon dried rosemary (very well crumbled)
1 pinch celery seed (see note)
2 tablespoons creme fraiche

Steps:

  • Toss the vegetables and fruit together in a large salad bowl until well mixed.
  • Beat the dressing together well with a fork or a whisk and pour over the salad.
  • Allow to stand in the fridge for 1 hour.
  • Toss again to blend flavors well.
  • Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired.
  • Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups.
  • Note: The 'Zaar database has several recipes for crème fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.

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