Crunchy Asian Salad

© Nick Young 2011

This is a really refreshing, crunchy, asian influenced salad. As usual, at my daughter's request, it is vegetarian, however the addition of some grilled and diced chicken breast can make it appealing to the carnivore's in your family too!

Crunchy Asian Salad
1 medium Napa cabbage
1 bunch cilantro
1 cucumber
2 bunches spring onions
Crispy Chow Mein noodles

Sesame Ginger Dressing*
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1/4 cup honey
1 1/2 teaspoon grated fresh ginger
1 clove of garlic
2 tablespoon sesame oil
1/2 cup vegetable oil
* Sesame oil can be pretty pricey so, unless you want make that investment, consider purchasing a good quality store bought asian dressing.

Salad prep
Cut the Napa cabbage into four pieces lengthways, remove the root from each piece and, with a sharp knife, shred the cabbage as thinly as possible. Slice the cucumber thinly and roughly cut the slices into strips. Chop the entire bunch of cilantro. Remove the root from the spring onions (aka scallions) and any discolored outside leaves, finely chop and throughly mix together with the other ingredients in a large bowl.

As usual with my recipes this makes quite a lot! It will probably make enough for about six people. I like to take what I need for each meal and keep the rest of the undressed salad in ziplock bag so I can pack some for my, and Louisa's lunch.

Dressing prep
Mix all the ingredients together in a dressing bottle and shake! Alternatively I like to use a hand blender to throughly mix, and emulsify the dressing.

Toss the desired amount of salad together with the dressing and serve topped with some of the crispy chow mien noodles.

Enjoy!