Nappa Cabbage Salad with Ginger Garlic Dressing

Today, I was in the mood for salad, and I LOVE salad. I love all kinds of salads because to me salad is comfort food. I know, most people think salad is the farthest thing from comfort food, but just think of it...Hellooo? You can add bacon and cheese to salad. You can add nuts, croutons, wontons, chow mein noodles, cheese or beans, rice, wheat berries, corn, peas, eggs, did I say cheese?... broccoli, fruit, olives, pasta, flax seeds or even more cheese? Believe me, I can calorie-load a salad that rivals the Big Mac...what part of that isn't comfort food? And then, as if that isn't enough you coat the whole thing in a delicious dressing.  Let's be honest...the dressing is the best part, especially when you get to the bottom of the salad and have all the small bite-sized toppings swimming in deliciousness...yum! 

Okay...back to reality. I also realize salads don't need to be calorically extreme to be comforting because I also like simple salads that just highlight the vegetables. I love veggies. My Nappa Cabbage Salad is very simple and light and showcased by a delicious Ginger Garlic Dressing.  I meant this to be a starter salad at the beginning of a meal, but you can easily make it a filling lunch or a light dinner by adding chicken, beef, fish or tofu.
The salad dressing came about a few months back while I experimented with Trader Joe's Blue Agave Sweetner. It's sweet like honey, but has an incredible depth of flavor. Don't worry, if you don't have agave sweetner on hand, you can substitute it with honey, but if you happen to pick some up you will taste the difference in the salad dressing.

Ginger Garlic Dressing

• 1/3 c rice vinegar
• 1/3 c canola oil
• 1/4 c agave sweetner (or substitute with honey)
• 1 tsp sesame oil
• 2 T ginger, fresh, grated*
• 2 cloves garlic, finely minced
• salt and pepper (to taste)

Combine all ingredients in a air-tight container with lid. Refrigerate for about 30 minutes. Shake well before serving. Store in refrigerator for up to a week.

*Freezing ginger root makes it a snap to grate for recipes.

Nappa Cabbage Salad

• 1 large head nappa cabbage
• 1 1/2 cup carrots, shredded
• 1 bunch green onions, chopped
• 1 cup cilantro, chopped
• 1 cup slivered almonds, toasted
• 1 cup chow mein noodles

Cut about 2 inches from base of cabbage, separate leaves, rinse and spin in salad spinner to remove water from leaves.

Stack leaves and cut in half lengthwise.

 Then stack halves and rotate to thinly slice leaves.

Add carrots, green onions, cilantro, almonds and chow mein noodles and toss with Ginger Garlic Dressing or if you prefer, have salad dressing on the side (as pictured below).

Enjoy!