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Friday, September 7, 2007

Napa Cabbage Salad

This is another recipe from the party at my house on the weekend where all the men cooked. I kicked things off yesterday with my post for Roger's Gnocchi and Mario's Meat Sauce.

Mark brought a Napa Cabbage Salad. Mark was the only man to decide on and bring a salad. In fact after perusing the list of recipes the men were bringing, my friend Kristen and I decided they were very meat and dessert centric and we thought she should bring an extra salad, just in case (and also because as women, we are control freaks and we really just can't leave well enough alone).

Mark's salad was quite original, and unlike some of his male co-chefs, Mark picked a new recipe which his better-half, Krista (of Krista's Couscous Salad fame) had never prepared either.

There were leftovers, and I am also happy to report that this salad keeps very well. The cabbage did not get wimpy. The oriental noodles got a little soft, but you could always avoid that by sprinkling them on each individual portion as you serve them. We did try to feed some of the leftovers to the kids, but we couldn't close the sale.

Nonetheless, I think I will be adding this recipe to my permanent repertoire. Thanks Mark!

Napa Cabbage Salad
made by Mark

1 large Napa Cabbage, shredded
8 green onions, chopped
1/2 cup fresh parsley, chopped
1 red pepper, diced
1 pkg oriental noodles (beef or chicken) crumbled
1 cup slivered almonds
1/2 cup sesame seeds

1 cup olive oil
6 tbsp rice wine vinegar
3 tsp granulated sugar
1/2 tsp fresh ginger, grated
1 envelope of soup mix from the oriental noodle package

1. Toast almonds and sesame seeds on baking sheet at 375F for 3-6 minutes or until golden. Let cool.

2. Mix together all ingredients for salad dressing.

3. Combine shredded Napa Cabbage, onions, parsley and red pepper. Add salad dressing and mix.

4. Just before serving, add noodles, almonds and sesame seeds.