Napa Cucumber Salad With Lemon Rosemary Dressing Recipes

Steps:

• Toss the vegetables and fruit together in a large salad bowl until well mixed.
• Beat the dressing together well with a fork or a whisk and pour over the salad.
• Allow to stand in the fridge for 1 hour.
• Toss again to blend flavors well.
• Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired.
• Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups.
• Note: The 'Zaar database has several recipes for crème fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.

Steps:

• Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
• Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

Steps:

• In a bowl, whisk lemon juice, oil and sugar until thick.
• Add dill, salt and pepper to taste. Mix inches.
• Add cucumbers and scallions, and coat well with dressing.
• Chill for 15 minutes and serve cool.

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Steps:

• Prepare cabbage as you would lettuce for salad.
• In small bowl, mix noodles, nuts and seeds.
• Set aside.
• In quart jar add vinegar and sugar, shake to dissolve sugar.
• Add soy sauce and oil.
• Put cabbage in bowl.
• top with nut mixture and pour dressing on top.
• Best when nut mixture stays.
• separate until ready to eat so noodles don't get soggy.