Thursday, April 22, 2010

39. Napa Cabbage Salad - Memory of Napa

Sometimes a recipe is so remarkable it can forever mark the place of its introduction. Today's salad is one of those. More than 20 years ago, I remember having been invited to a dinner with a few other women friends. I can picture the host-home, the time of year and even the dining room...that is how vivid that scene has been etched in my memory.

The hostess had a special meal planned and was very particular about dishing up an unusual salad she had prepared. I had never seen one quite like it...and, I was not familiar with the main ingredient. As I tasted the first bite...my mind said, "Wow!"

Everything about the salad was delicious...the taste, textures and the overall composition, which was attractive and inviting. I went back for a second helping and then, a third...and did not feel the least bit guilty. The next time I saw the hostess, I begged for her salad recipe...and told her it could remain her signature contribution at future gatherings...it took a few more days of pleading before she finally gave me the formula...

There are similar recipes floating around the internet, but this is the one I love...

Kaye's Napa Cabbage Salad





2 heads of nappa cabbage, finely sliced in quarter-inch increments, crosswise
6-8 green onions chopped into small pieces

2 pkg. Ramen noodles (noodles only), crushed
½ stick butter (use real butter)

Dressing:
1 C oil
½ C Cider vinegar
1 C sugar
2 tsp soy sauce

Garnish:
½ C sesame seeds
2 ½ oz sliced almonds

Brown crushed Ramen noodles and sauté in butter until lightly browned. Remove to a paper towel. Mix dressing. Set aside. Just prior to serving, toss cabbage and onions. Stir dressing well with a spoon, and pour on enough to coat cabbage, (there will be leftover dressing). 

 Just prior to serving, mix in Ramen noodles, seeds and almonds; toss together…serve immediately.

(Top individual salads with a few more almonds and crushed noodles, if desired).


(Browned crushed noodles and dressing)


Note: This salad does not keep well after the dressing is mixed into it and should be used within an hour or two.

*To serve 2 people: Cut the dressing recipe in half. Slice only enough cabbage to fill two individual salad bowls and refrigerate the rest. Drizzle on enough dressing and toss to coat the cut cabbage well...mix in other ingredients to taste. (There will be leftover dressing). Serve immediately.

2 comments:

  1. Jeri wrote: Actually will be using the Napa Cabbage salad recipe Saturday for a RS luncheon. Thanks Diane

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  2. Marian wrote: One of my other friends makes this salad and brings a big bowl to square dances frequently. I really like it.

    You've been very focused to be able to post all these recipes, for which I thank you!

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