Crunchy Chinese Salad
Submitted by Bobbi Hill on May 13, 2009

This is an excellent salad, one of our favorites, and works well for a crowd.

Servings:
6

Complexity:   
Very Easy

Total Time:
35 minutes

Ingredients:
For salad:
1 large head Napa cabbage, shredded or chopped
5 green onions, sliced on the diagonal
OR 1/2 cup very thinly sliced yellow onion, preferably sweet onion such as Maui or Walla Walla
1 or more carrots, shredded
1/3 cup chopped parsley
2 Tbsp. unsalted butter
1 package Top Ramen noodles (discard soup flavoring)
1/4 cup sesame seeds
1 small package sliced almonds (2-oz.)
optional: 1 large can of crushed pineapple or pineapple tidbits, drained

For dressing:
1/4 cup vegetable oil (peanut and/or safflower work well)
1 teaspoon soy sauce
1/4 cup white vinegar
1/2 cup sugar

Directions:
To make dressing, mix together all ingredients except vegetable oil and microwave about 30 seconds to dissolve the sugar. Add oil and whisk until blended. Let cool before serving. Dressing can be made a day ahead of time. Use at room temperature.

Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir along with sesame seeds and almonds until brown and toasty. If the sesame seeds are already toasted, add them after browning the noodles and almonds. Cool and drain on paper towels.

Mix cabbage, onions, parsley and carrots (and pineapple, if using) in a large bowl.

Toss together all salad ingredients and add dressing, just before serving.

Cook's Notes:
Optional: This salad is also good with cooked shrimp, thinly sliced chicken or pork, or other meat of choice.

Try this dressing:
2 Tbsp. extra virgin olive oil
2 Tbsp. soy sauce
1/4 cup rice vinegar
3 Tbsp. honey
pinch red pepper flakes
salt & white pepper to taste

Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt and pepper. Toss with cabbage mixture. Sprinkle with sesame seeds. (You can buy sesame seeds already toasted for ease and flavor.)