Colorful and crunchy this Asian inspired salad boasts lots of exciting flavor. My niece Hannah has become very popular because of making this salad for family gatherings. We've just added a touch of endive and a few more ingredients to the dressing. Cutting the cabbage fine gives it a more sophisticated presentation. Endive browns quickly and should be cut just before tossing with the dressing. Otherwise you can prepare the rest ahead of time. For the best results let the salad sit for 15 minutes before serving. Though the cabbage supplies an ample amount, consider yourself lucky if you get a second helping ...it disappears quickly.
1/3 cup vegetable oil
1/4 cup white wine or rice wine vinegar
6 tablespoons pineapple, grapefruit juice or apple juice.
1 tablespoon fresh ginger
2 tablespoons diced celery with leaves
4 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sugar
dash of hot sauce
dash of sesame oil
1-2 cloves garlic
1 head red cabbage, shredded fine
2 endives, shredded
2 scallions, slivered
1/4 cup slivered almonds
2 tablespoons sesame seeds
salt and pepper to taste
1 cup toasted ramen noodles* (see below) or crunchy chow mein noodles
1. Prepare the dressing- Place the first 11 ingredients in a blender and puree. Set aside.
2. Arrange cabbage, endive and scallions on a serving platter.
3. Pour on desired amount of dressing 15 minutes before serving, toss gently.
4. When ready to serve toss again, add salt and pepper to taste and top with almonds, sesame seeds and crunchy noodles.
* Toasted Ramen noodles- Melt 4 tablespoons of butter in a frying pan, and add one package of ramen noodles- broken into bite-sized pieces (not the seasoning packet) . Stir occasionally until golden, remove from heat and cool.