Nappa Salad

I am really not a “salad person”. If I am feeling particularly unhealthy, I may go for a Caesar salad..but even then, that “salad” is really dressing, lettuce, and croutons. At restaurants I would rather stock up on bread, or order a larger portion of steak, pasta, chicken…you get the picture. However, this particular “Nappa salad” is my one exception. If it is available…I will always eat it 🙂

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This salad doesn’t require too may ingredients and it is pretty quick to make. I love the crunchy texture provided by the almonds and noodles, and simmering them beforehand gives it a sweeter flavour. The dressing itself is a bit tart, yet it also has a sweeter element.  I guess you could call it “sweet and sour”. Overall, the salad definitely has a bit of an asian vibe.
This past weekend I made this salad as part of a three course dinner, and we ended up cutting up more lettuce to go with the leftover dressing. In my mind, that makes it a hit! I have stolen this recipe from my mom, who makes it every time we go to a potluck or have a big family dinner. She knows it is something I love to eat when I get the chance to come home for a visit (without the green onions of course!!).

Ingredients:

– 1 head of nappa/bok choy/sue choy lettuce
– green onions (chopped)
– 1/2 cup red wine vinegar
– 1/2 cup olive oil
– 2 Tablespoons soya sauce
– 1/2 cup white sugar
– 1/2 cup to 1 cup slivered almonds
– 1 package of mr. noodles (I usually pick original chicken flavoured)
– 1/4 cup butter

Step One: slice the lettuce and green onions

Step Two: Melt the butter in a frying pan and add in the almonds and mr. noodles. Simmer everything on low-medium heat for approximately 5-10 minutes until browned. Be careful! It will seem like nothing is browning, and then all of a sudden everything will be brown. Make sure to stir and flip the mixture so everything cooks evenly.

Step Three: Mix together the red wine vinegar, olive oil, soya sauce, and sugar. This is your dressing.

Step Four: Spoon the noodles and almonds over the lettuce and then pour over the dressing. You don’t need to mix the salad since it will all soak through. I suggest saving the dressing until you are ready to eat or else it will make the lettuce soggy.