Each week in our CSA pick up there are different vegetables to choose, and we aren't always sure what will be available. That's the fun part of the CSA, in not knowing what's ready that week and making creative meals around what you bring home and learning to "cook in season". One o fthe items in our CSA this week was nappa cabbage. One of our favourite summer salads is the "Nappa Cabbage Salad".
This is salad has been a big hit at various family functions and pot lucks. It is easy to make and can be made ahead of time. It's portable to any function you need to take a dish to -- make all the ingredients ahead of time and assemble just before serving.
1 bunch minced green onions
1/4 cup butter
1 (3 oz) package ramen noodles, broken
1/4 cup sesame seeds
1/2 cup slivered almonds
1/4 cup rice or white wine vinegar
1/4 cup vegetable oil
1 tbsp soy sauce
1 tbsp sesame oil
1/8 cup white sugar
Crush noodles, place them in medium size skillet and lightly brown in butter over med heat. Add sesame seeds and slivered almonds. Stir often to prevent burning. Add seasoning mix from noodle package and let cool.
Finely shred cabbage. Combine the green onions and cabbage in a large bowl, refrigerate until ready to serve.
Prepare dressing by whisking together the vegetable oil, vinegar, soy sauce, sesame oil and sugar.
Just before serving, combine noodle mixture and cabbage mixture. Pour dressing over salad and toss.