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Prep time
15 minutes
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Cook time
10 minutes
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Serves
2
Ingredients
- Napa Cabbage Salad
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1/2
head napa cabbage
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1 cup
cilantro leaves, chopped
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1 cup
bean sprouts
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2
Thai chiles, finely diced
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3
green onions, finely diced
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1 packet
Ramen noodles, crushed and toasted in a dry skillet
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2 tablespoons
toasted sesame seeds
- Peanut Dressing
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Juice of one lime
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3 tablespoons
peanut butter
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3 tablespoons
peanut oil
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2 tablespoons
rice vinegar
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1 tablespoon
soy sauce
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1 tablespoon
honey
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2
inch piece ginger, peeled and chopped
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1
clove garlic, peeled and chopped
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1 teaspoon
salt
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1 tablespoon
siracha
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1/2 teaspoon
sesame oil
Directions
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To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute.
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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.
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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.
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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.
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