This salad was inspired by an Asian slaw my aunt makes and this Asian noodle salad by The Pioneer Woman. I put my own twists and takes on the salad and made it something that I love and that my family loves. You don't have to stick to the same salad mixture that I did for this dressing. I have put it on romaine, shredded cabbage, pasta salad and spinach. It is versatile and and just downright awesome.
*Gluten-Free tip. Skip the ramen noodles and top with toasted almonds and sunflower seeds instead!
Napa Cabbage Salad with Ginger-Sesame DressingSalad:
1 head napa cabbage, sliced
1/2 head purple cabbage, sliced very thin or shredded
2 large carrots, shredded
1 bunch green onions, chopped
4 Tbsp toasted sesame oil
4 Tbsp olive oil
2 tsp rice vinegar
4 soy sauce
3-4 Tbsp ginger, minced
1 Tbsp brown sugar
1 package chicken flavored ramen noodles
1/2 cup slivered almonds
2 Tbsp butter
Without opening the ramen noodle package, crush the contents until no large pieces remain. In a saucepan melt the butter over medium-high heat. Add the noodles and almonds to the butter and stir frequently. When the noodles are starting to brown slightly add the package of noodle seasonings to the noodle mixture and stir until the noodles are golden. Remove from heat.
In a small mixing bowl or a jar with air-tight lid, combine all ingredients for the salad dressing. Mix well. Combine all the salad ingredients in a large bowl. Toss the salad a few tablespoons of the dressing, tossing well before you add more to make sure you don't over dress the salad. Just before serving, top with the ramen noodle mixture. Please note: this is a very large salad. You will probably not need all the dressing and you will probably not need all the salad at one time. Only dress the salad you will be using right away.
Source: adapted from The Pioneer Woman