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Author Notes: Seriously addictive (and healthy!) way to get your Asian food fix in lieu of take-out. —Emily Nichols | www.hungryinlove.com
Napa Cabbage Salad
- 1/2 head napa cabbage
- 1 cup cilantro leaves, chopped
- 1 cup bean sprouts
- 2 Thai chiles, finely diced
- 3 green onions, finely diced
- 1 packet Ramen noodles, crushed and toasted in a dry skillet
- 2 tablespoons toasted sesame seeds
- Juice of one lime
- 3 tablespoons peanut butter
- 3 tablespoons peanut oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 inch piece ginger, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 tablespoon salt
- 1 teaspoon siracha
- 1/2 teaspoon sesame oil
- To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute.
- Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end.
- To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes.
- Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein.
- This recipe was entered in the contest for Your Best Restorative Recipes