Here is my favorite Napa cabbage salad using bean sprouts.This salad is a family staple during the autumn and winter months, when the warm ginger dressing, spices up the otherwise chilly salad. This cabbage is less gassy compared to regular cabbage, and has a lighter flavor that compliments spicy and interesting dressings.
This Napa cabbage salad is easy to make, particularly if you know how to grow sprouts, although both Napa cabbage and bean sprouts can be located at your local store if you have neither at home. Napa cabbage is in season from mid-summer to autumn, and stores similarly to regular cabbage. It is one of our winter friendly veggies.
Napa Cabbage Salad with Ginger Dressing
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 8
- Category: Salad
- Cuisine: Asian fusion
- Diet: Gluten Free
Description
Napa Cabbage salad is my favorite potluck salad both to make and to eat. This uses homegrown bean sprouts. For a gluten-free version omit the ramen noodles and add more sprouts for texture.
Ingredients
- 2 baby bok choi
- 1/4 head napa cabbage
- 1/2 cup daikon radish, julienne strips
- 1/2 cup carrot, julienne strips
- 1/2 cup bean sprouts
- 1/4 cup sunflower seeds
- 1 package ramen noodles, or chow mien noodles (leave out for a gluten free salad)
Dressing
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon gluten free tamari soya sauce
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 1 teaspoon fresh ginger, grated
Instructions
- Wash and chop bok choy and napa cabbage. Add to salad bowl
- Peel and julienne daikon radish and carrot. Add to salad bowl. Toss in bean sprouts, sunflower seeds.
- If desired, add 1 package ramen noodles — noodles only. Do not use MSG flavor package. Break noodles over salad just before serving. You can substitute chow mien noodles or rice crackers in place of the ramen noodles or leave them out..
- For the dressing: Place all the dressing ingredients in a blender jar. Blend on low speed fro 40 to 60 seconds. Mixture will thicken. Pour over greens just before serving.
Notes
There are a lot of ways to vary this salad based on what you have on hand. Use savoy cabbage in the place of bok choy or napa cabbage. Use Kale or broccoli instead of the daikon radish. Add almonds or cashews in the place of sunflower seeds. Use what you have on hand and enjoy this colorful and flavorful salad.
Oriental Salad Recipe
Make with your fresh bean sprouts to get your imagination and creativity flowing:
From the garden: Chinese cabbage, Bok Choy, Tsat soi or other Chinese greens, chives or green onions — don’t have a garden? You can substitute savoy cabbage for the Chinese greens and green onions for the chives.
Wash greens well, drain and chop into bite size pieces. Mix in a salad bowl. Top with 1/2 cup bean sprouts.
Fry in 1 teaspoon coconut oil or butter: 1/4 cup slivered almonds or shelled sunflower seeds, until golden brown. Or toast seeds in a dry frying pan, stirring constantly. Add to salad.
1 package ramen noodles — noodles only. Do not use MSG flavor package. Break noodles over salad just before serving. You can substitute chow mien noodles or rice crackers.
Sesame Ginger Dressing:
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon soya sauce or tamari (check that it is made with organic soy beans to avoid GM soy)
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 1/2 teaspoon grated fresh ginger
Mix all ingredients in a blender jar. Blend for 40 to 60 seconds until mixture is thick and well blended. Pour over salad just before serving.
This makes a delicious main course or side.
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