Crunchy Asian Salad Recipe

Ingredients

• 4 cups Napa Cabbage, finely shredded (approx. 400g)
• 2 cups Romaine Lettuce, chopped into bite-sized ribbons (approx. 150g)
• 1 cup Red Cabbage, thinly sliced (approx. 100g)
• 1 cup Carrots, matchstick-cut (approx. 120g)
• 1 cup Edamame, shelled and steamed (approx. 150g)
• 0.5 cup Green Onions, bias-cut
• 1 pack Dry Ramen Noodles, crushed and seasoning discarded (approx. 85g)
• 0.5 cup Slivered Almonds (approx. 50g)
• 2 tbsp Sesame Seeds
• 0.25 cup Rice Vinegar (60ml)
• 3 tbsp Soy Sauce (45ml)
• 1 tbsp Toasted Sesame Oil (15ml)
• 0.33 cup Neutral Oil like avocado or grapeseed (80ml)
• 1 tbsp Fresh Ginger, grated
• 1 clove Garlic, minced
• 2 tbsp Honey (30ml)

Instructions

1. 1

   Place 0.5 cup slivered almonds and 2 tbsp sesame seeds in a dry skillet over medium heat. Cook 3 minutes until golden and fragrant. Note: This awakens the natural oils for better aroma.

2. 2

   Crush 1 pack of dry ramen noodles into small pieces, discarding the flavor packet. Add these to the skillet for the last 60 seconds to lightly brown.

3. 3

   Slice 4 cups Napa cabbage, 2 cups Romaine, and 1 cup red cabbage into 1/8 inch ribbons. Watch for a uniform, fluffy pile.

4. 4

   Cut 1 cup carrots into thin matchsticks. Note: Uniformity ensures every bite has the same texture.

5. 5

   Cook 1 cup shelled edamame until bright green and tender, then shock in cold water.

6. 6

   Use a microplane to grate 1 tbsp fresh ginger and 1 clove garlic into a small bowl.

7. 7

   Combine the ginger, garlic, 0.25 cup rice vinegar, 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp toasted sesame oil.

8. 8

   Slowly stream in 0.33 cup neutral oil while whisking constantly until the liquid looks velvety and unified.

9. 9

   In a massive bowl, toss all the cabbages, Romaine, carrots, edamame, and 0.5 cup green onions.

10. 10

    Pour the dressing over the vegetables and toss. Top with the toasted ramen and nuts just before serving to keep them from going soft.