Green Cabbage Asian Crunch Salad

Pedro really enjoyed this salad! I made it as an experiment after receiving a head of green cabbage as part of a recent consumer supported agriculture (CSA) delivery. 

I used my food processor's thickest slicing blade to shred half the head of cabbage. In a bowl I mixed the cabbage with half of a minced red onion and two green onions that I combed my fingers through to separate the mini onion rings from the stalk.

In a separate container to mix my dressing I combined:

1/4 c. soy sauce

1/4 c. fresh lemon juice

1/4 c. vegetable oil 

2 tbsp. dark brown sugar

2 tsp sesame oil

1 tsp salt

20 grinds of fresh pepper

2 tbsp fresh grated ginger

1 crushed clove of garlic

Dash of cayenne pepper

2 tbsp white vinegar

I tossed the dressing with the cabbage mixture and added 2 packages of crushed raw ramen noddles to add the crunch. I also included about 1/2 c. raw sliced almonds. Garnish with a sprig of Thai basil from the garden. 

This salad would be excellent served as a bed under pot stickers. Or add sliced, cooked chicken to this salad and it's a perfect one-bowl meal.