NAPA CABBAGE SALAD
From the kitchen of Maple Trout Lilli
To date I’ve focused mostly on maple-infused desserts, perhaps leading to the false impression that this is the only suitable use of the spring nectar. Maple syrup is an ideal replacement for all other lesser classes of sweeteners (sugar, karo syrup, molasses, etc), not only addressing the sweet piece of our pallet but also imparting it’s own unique and subtle woodsy/smoky flavor.
Following is a recipe utilizing spring’s bounty. Enjoy and explore maple’s possibilities throughout your culinary repertoire.
East meets West in this wonderful salad which encompasses all of the crowd pleasing elements: crisp, crunchy, sweet and sour.
THE SALAD
1 Head Napa Cabbage
1 Bunch Scallions
THE CRUNCH
2 TBS Butter
1 TBS Olive Oil
3 oz Package Ramen Noodles, broken
2 TBS Sesame Seeds (black if you have them for more flavor)
1 Cup Slivered Almonds
THE DRESSING
1/4 Cup Vegetable Oil
1/4 Cup Rice Wine Vinegar
1 TBS Soy Sauce
1 TBS Sesame Oil
1 TBS Maple Syrup
THE DIRECTIONS:
1. Finely shred cabbage and combine with minced scallions; cover and refrigerate.
2. Preheat oven to 350. Melt butter and oil and toss w/ramen, sesame seeds and almonds. Spoon onto a baking sheet and bake for 10-15 minutes, shaking often to make sure they don’t burn. When brown remove from oven and cool.
3. Combine dressing ingredients and shake.
4. Combine salad, crunch and dressing immediately before serving. It is a heavily dressed salad, so be cautious and use a bit at a time to your liking. Toss when ready to eat otherwise it looses it’s crunch.
Adapted from Bobby Hale’s Napa Cabbage Ramen Salad
—Maple Trout Lilli
