Shredded Napa Cabbage Salad With Radishes Golden Raisins And Dijon Dressing Recipes

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:

• 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 medium bowl, combine cabbage, radishes, and lime juice. Season with salt and pepper and toss well. Let sit 10 minutes. Top with cheese just before serving.

Steps:

• Stir together vinegar, mustard, and shallots in a small bowl.Gradually whisk in oil. Toss escarole with vinaigrette,and sprinkle with walnuts. Season with salt and pepper.

Steps:

• Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
• Toss cabbage, radishes, and celery with dressing.