DASH. OF. THIS. AND. THAT

 

CRUNCHY RED CABBAGE AND ENDIVE SALAD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Colorful and crunchy this Asian inspired salad boasts lots of exciting flavor. My niece Hannah has become very popular because of making this salad for family gatherings. We've just added a touch of endive and a few more ingredients to the dressing. Cutting the cabbage fine gives it a more sophisticated presentation. Endive browns quickly and should be cut just before tossing with the dressing. Otherwise you can prepare the rest ahead of time. For the best results let the salad sit for 15 minutes before serving.  Though the cabbage supplies an ample amount, consider yourself lucky if you get a second helping ...it disappears quickly. 

 

Ingredients:

1/2 cup vegetable oil

1/4 cup white wine or rice wine vinegar

3 tablespoons pineapple, grapefruit juice or apple juice.

1 tablespoon fresh ginger

2 Tablespoons diced celery

4 teaspoons soy sauce

1 tablespoon honey

2 tablespoons sugar

dash of hot sauce

1/2 teaspoon salt

1/3 teaspoon black pepper

1/2 clove garlic

 

 

1 head red cabbage, shredded very thin

2 endives, shredded thin

2 scallions slivered

1/4 cup slivered almonds

2 tablespoons sesame seeds

1 cup thin crunchy chow mein noodles or toasted ramen noodles* (see below)     

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1.  Prepare the dressing- Place the first 12 ingredients in a blender and puree. Set aside.

2.  Arrange cabbage, endive and scallions on a serving platter.

3.  Pour on desired amount of dressing 15 minutes before serveing toss gently.  

4.  When ready to serve toss again and top with almonds, sesame seeds and crunchy noodles.

 

* Toasted Ramen noodles- melt 4 tablespoons of butter in a frying pan, and add one  package of ramen noodles- broken into bite-sized pieces (not the seasoning packet) .  Stir occasionally until golden, remove from heat and cool.