My cousins wife always made the best napa cabbage salad, it was my all time favourite and I would eat bowls of it. This salad had noodles in it and the dressing was made up of vegetable oil and seasoning from the noodle package and these are ingredients I can no longer tolerate. I went to work and created my version of this salad so that I could once again enjoy it and eat lots of it.
1 small napa cabbage, washed and chopped
1/2 cup raw almond slices
1 green pepper, diced
1/2 cup of diced green onions
For the dressing
1 cup of olive oil, light tasting
1/4 cup of apple cider vinegar
1/2 cup of honey
2 tsp of coconut aminos
salt and pepper, pinch
Mix the napa cabbage, almond slices, pepper and green onions together. Place the salad in the fridge while you make the dressing. Pour the olive oil into a dressing jar with the rest of the dressing ingredients and shake well. Pour onto the salad when you are ready to eat it. If your traveling somewhere with the salad then keep a damp piece of paper towel on top of the napa cabbage to keep it crisp. Enjoy
1 small napa cabbage, washed and chopped
1/2 cup raw almond slices
1 green pepper, diced
1/2 cup of diced green onions
For the dressing
1 cup of olive oil, light tasting
1/4 cup of apple cider vinegar
1/2 cup of honey
2 tsp of coconut aminos
salt and pepper, pinch
Mix the napa cabbage, almond slices, pepper and green onions together. Place the salad in the fridge while you make the dressing. Pour the olive oil into a dressing jar with the rest of the dressing ingredients and shake well. Pour onto the salad when you are ready to eat it. If your traveling somewhere with the salad then keep a damp piece of paper towel on top of the napa cabbage to keep it crisp. Enjoy