Chinese Cabbage Salad

This Asian salad is the potluck dish that always comes home with an empty bowl. Crisp napa cabbage and green onions get tossed with a warm sesame and rice vinegar dressing loaded with toasted ramen noodles, sliced almonds, sunflower seeds, and sesame seeds. Every forkful has crunch from at least three different sources.

The two-step dressing is what makes this work. First, you boil rice vinegar, sesame oil, and sugar into a sweet-tangy syrup. Then separately, you saute broken ramen noodles, almonds, sunflower seeds, and sesame seeds until golden and toasty. Combine them, chill, and you have a dressing with built-in texture.

Keep the greens and dressing completely separate until the moment you serve. Napa cabbage wilts fast once dressed, and the ramen noodles lose their crunch within minutes. Toss at the table for maximum impact.

Discard the ramen seasoning packets. You’re only using the noodles for their crunch, and the dressing provides all the flavor you need.

Chef Tips

• Break the ramen into small, roughly uniform pieces for even toasting
• Watch the nuts and seeds closely in the pan; they go from golden to burnt in seconds
• Add shredded cooked chicken to turn this into a full main-course salad

Variations

• Toss in mandarin orange segments or sliced mango for a fruity twist
• Add shredded red cabbage for extra color alongside the napa
• Use tamari or soy sauce in the dressing for a more savory, less sweet profile