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Thursday, 26 April 2012

Napa Cabbage Salad

This recipe is from my favourite cookbook series, The Best Of Bridge.  A tasty spring salad that is excellent for picnics, cook outs or hungry teenagers! It serves 10-12 people and every time I make it, I am asked for the recipe.

1 large Napa cabbage (suey choy), thinly sliced
1 bunch if green onions (about 5 or 6 individual onions), chopped
1 red bell pepper, seeded and diced
Place sliced cabbage, green onions and red pepper in large salad bowl.

1/4 cup (60 ml) butter
1 cup (250 ml) slivered almonds
2 pkgs. chicken-flavoured oriental soup noodles with seasoning mix ( Mr noodle works great)
Melt butter in a large frying pan and saute almonds, broken noodles and seasonings until golden brown. Let cool, then add to cabbage mixture and toss.


1 cup (250 ml) vegetable oil
1/2 cup (125 ml) red wine vinegar
2 garlic cloves, minced
2 tsp. (10 ml) soy sauce
1/3 cup (75 ml) sugar
Shake dressing ingredients in a jar. Pour over salad at least 1/ 2 hour before serving. *You will have extra dressing, refrigerate and use again*

If you have a smaller crowd, cut all of your ingredients in half and save half of the salad, half of the noodle mixture and half of the dressing to be used the next day.  Enjoy!


  1. This sounds delicious ! I am going to give it a try

  2. Great! Let me know what you think of it :)