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Asian Nappa (Aka "Napa") Cabbage Salad

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“No nasty ramen noodles, thank goodness! Inspired by a recipe from Food & Wine. If you are having a spicy Asian protein, this will be a cooling side. If you prefer a wetter salad, make more dressing, but it will moisten the cabbage if it sits for a half hour or so. Taste before to see if it needs more vinegar, as it's not highly acidic. We served it alongside grilled Asian eggplants that had a spicy, garlicky miso glaze, brown rice, and watermelon fingers. Garnish with some toasted nuts or seeds (sunflower, pepitas) for some crunch.”
READY IN:
35mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the salad ingredients in a large bowl.
  2. Whisk the dressing ingredients together in a small bowl.
  3. Toss dressing into salad and serve immediately, or let marinate 30 minutes before serving.

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