Napa Cabbage Salad

Servings: 3 | Serving size: about 2 1/2 cups salad

Cooking Time: 30 Minutes

This recipe can easily be multiplied. This recipe will keep only fair overnight, as the noodles become mushy. The noodles can be added at the last minute.

Ingredients

• 2 tsp. rice vinegar
• 1 1/2 tsp. honey
• 1 1/2 tsp. maple syrup
• 1 Tbsp. sesame oil
• 4 tsp. low-sodium soy sauce or gluten-free tamari sauce
• 4 ounces ramen noodles or gluten-free ramen noodles (break into small pieces)
• 1 Tbsp. sesame seeds
• 1 Tbsp. sliced almonds
• 1 small head (about 12 ounces) Napa cabbage
• 4 large green onions (thinly sliced crosswise)

Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan.

Place over medium-high heat and whisk while bringing to a boil.

When the dressing boils, remove it from the heat immediately.

Chill for at least 3 hours.

Heat a non-stick skillet over medium-high heat and toss the sesame seeds, almonds and crushed noodles for one minute.

Reduce heat to medium and continue to toss for about 5 minutes, watching carefully so as not to burn the mixture.

When the ingredients are slightly browned, remove them to a plate and let cool.

Slice the napa cabbage and the green onions very thin and toss together in a large mixing bowl.

Add the ramen mixture and the dressing and toss until well coated.

Serve.