Napa Cabbage Salad with Toasted Ramen

Photo: Randy Graham, Valley Vegetarian

¼ cup rice vinegar
½ cup olive oil
¼ teaspoon grated ginger
2 Tablespoons of Tamari sauce
1/8 teaspoon of black pepper
1 medium Napa cabbage
1 bunch of green onions
1 cup of slivered almonds
3-ounce package of ramen noodles

To make the dressing for this salad, combine the first five ingredients (rice vinegar thru black pepper) in a small mixing bowl and stir well. Set aside until ready to use.

Cut the bottom off of the cabbage. Cut into ribbons then chop coarsely. Set aside.

Cut the ends off the onions and slice into thin rounds. Set aside.

Using a large, dry skillet, toast the almonds on medium-high heat for three minutes, so they don’t burn. Remove the almonds to a sheet of parchment (or wax) paper. Set aside to cool.

Crush the ramen noodle into small pieces and toast on medium-high heat in the same skillet used for the almonds. Toast until they just begin to brown. Remove from the skillet to the parchment paper with the almonds. Set aside to cool.

Add all salad ingredients (cabbage, onions, almonds, and noodles) to a large mixing bowl. Add dressing and toss to combine. Cover and refrigerate until ready to eat.

Tip: I like this best if it is refrigerated for at least 30 minutes, but you can serve it at room temperature, and it is still mighty tasty.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Lunch, Salads, vegan and tagged , . Bookmark the permalink.

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