Napa Cabbage Crunch Salad

>> Wednesday, April 10, 2013

Napa Cabbage Crunch Salad

This salad is a refreshing way to get some leafy greens into your diet, without making the same old tossed salad or coleslaw. We love the Asian-inspired vinaigrette. Joe's a master at blending a creative oil and vinegar dressing!

This salad keeps well when it is refrigerated, and doesn't get soggy.


For the vinaigrette

Juice of 1 lime (about 3 tbsp)
¼ cup Mirin (sweet soy sauce)
1 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp vegetable oil
2 tsp fish sauce
2 garlic cloves, minced
2 tablespoons ginger, grated

2 carrots, peeled and shredded
1/2 cup Daikon radish, peeled and shredded
10 cups Napa cabbage, shredded
Salt and pepper to taste
1/4 cup chopped peanuts or almonds
2 tbsp fresh mint, chopped


Whisk together all vinaigrette ingredients and let sit at room temperature for at least 30 minutes. Combine the salad ingredients and toss with the dressing.

Serves 6-8.


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