“Million Dollar” Chinese Cabbage Salad

Thanks to our dear partner Lise Palmer for this recipe suggestion!  She got if from allrecipes.com.
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages raman noodles
(without flavor packets), lightly crushed
1/2 cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped
1. In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
4. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
5. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Sui Choy Slaw

From Rebar Modern Food Cookbook by Audry Alsterberg and Wanda Urbanowicz

Serves 4



1/2 small head of sui choy (Chinese cabbage)

4 baby bok choy

6 oz snow peas

2 carrots

1/2 red sweet pepper, seeded

1/2 bunch scallions, thinly sliced

1 tbsp sesame seeds

Vinaigrette (yields 1,5 cups)

3 cloves garlic (or 2 scapes!), minced

1 tbsp minced ginger

1/2 cup pickled ginger

1/3 cup fermented black beans

2 tbsp pickled ginger juice

2 tbsp rice vinegar

1/4 cup mirin

1/4 cup roasted and ground Szechuan peppercorns

1/4 tsp cracked pepper

1/2 tsp salt

3/4 cup vegetable or peanut oil


Add all of the dressing ingredients, except the oil, into the bowl of a food processor and pulse to break up the chunks.  Let the motor run while drizzling in the oil and blend until smooth.

Finely shred the Chinese cabbage.  Cut the butt end off the bok choy, separate the leaves and rinse in cold water.  If the leaves are wilted, leave them in a bowl covered with cold water for 15 minutes.  Shake off excess water and thinly shred each leaf or group of leaves on a sharp angle.

Wash and string the snow peas and thinly julienne along the length of the pea.  Peel the carrots and slice thin coins on a diagonal.  Lay each coin flat and julienne into long, thin matchsticks.  Finely julienne the red pepper.

Mix all of the vegetables together in a bowl and toss with enough vinaigrette to coat well.  Sprinkle with finely minced scallions and toasted sesame seeds.  Serve.

Bounty Rice

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 6-8


1/2 to 1 pound ground beef or pork

1 cup onion (chopped)

1 cup green pepper (chopped)

1 L canned tomatoes

4 cups Chinese cabbage (shredded)

3 cups cooked rice

1 tsp salt

½ tsp dried oregano

½ tsp dried basil

3 cloves garlic (minced)

½ cup sour cream

1 cup mozzarella cheese (shredded)


Sauté meat in large frypan with onion and pepper until meat is browned and vegetables are soft.

Stir in all ingredients except the sour cream and cheese.  Cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.

Stir in sour cream.  Sprinkle cheese on top and cover until cheese is melted.  Serve.

Baked variation: After all ingredients but mozzarella cheese are mixed together in frypan, pour into greased 2-quart casserole and bake at 325`F until cabbage is tender and casserole is bubbly, 30-45 minutes.  Top with cheese and let melt.

Cajun variation: Omit sour cream and add 1 small chopped banana pepper, 1/4 tsp ground red pepper and a few drops of hot sauce to the meat mixture.