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

Scale

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

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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.