This salad is an excellent choice when you are craving something light. I like it because the buttery smooth macadamias and sweet vinaigrette are tasty complements to the crisp cabbage.
You can find Chinese cabbage in most markets. Unlike the round European cabbage, it forms a tight, cylindrical or barrel-shaped head and typically has bright green leaves with white midribs. There are a few loose-headed varieties available, which can be confused with bok choy, or Chinese mustard. Chinese cabbage has a mellow flavor and juicy texture. I added the red cabbage for a bit of color contrast. It just makes the presentation a little more exciting.
- Category: Salad
- 2 packages Ramen noodles, broken in small pieces
- 1 cup macadamia nuts
- 1/4 cup sesame seeds
- 2 tablespoons olive oil
- 3/4 head of Chinese cabbage
- 1/4 head of red cabbage
- 6 green onions
- salt, to taste
- 1/2 cup canola oil
- 1/4 cup sesame oil
- 1/2 cup sugar
- 2/3 cup red wine vinegar
- The first thing you should do is make the topping. This will allow for a cool down period before you mix it in with the salad ingredients.
- Start by heating 2 to 3 tablespoons of olive oil in a skillet. Add the noodles, nuts, and sesame seeds. Toast these in the oil, until they are dark brown. Remove the ingredients from the skillet and set aside to cool.
- Next mix the vinaigrette by combining the canola oil, sesame oil, sugar, and red wine vinegar. Set the dressing aside.
- Slice the 2 cabbages into thin strips and chop the green onions. Place the cabbage and green onions in a large bowl and toss.
- Scatter the toasted nuts and noodle topping over the cabbage and green onions.
- When you are ready to serve the salad add the vinaigrette, don't forget to shake it up first, and toss until everything is well coated. At this point you can also sprinkle on a dash of salt to suit your taste, toss the salad again and serve.