Napa Crunch

How does any working person ever get anything done? It boggles my mind that I held a full-time job just last year, because I can barely work part-time and get a soup made in one day. Much less get through the mail or finish my new year’s cards.

Forget the salad, even though that was going to be my post today.

I named it Napa Crunch on my way to work today, and if my ex-husband knew I was posting the recipe he’d probably sue me. Because he was sure that someday he would win a million dollars with this recipe – or at least a year’s worth of Caesar Cardini salad dressing.

Napa Crunch Salad is simple, but I guarantee that it is much more than the sum of its parts. Maybe it will satisfy this mouth-feel for crunch I have going these days. That and bread and butter.

It requires five ingredients:

napa cabbage, chopped fine

red onion, chopped even finer

cilantro, chopped

Red Hot Blues (by Garden of Eatin’), crumbled

several tomatoes, coarsely chopped (I substituted one red bell pepper)


Caesar dressing by Cardini

Mix the first three ingredients together in a large salad bowl. Mix well. Mix in a heaping portion of crumbled Red Hot Blue chips and plenty of dressing. Serve immediately.

Leftovers are excellent in sandwiches in place of regular lettuce or sprouts.

[P.S. Napa cabbage is a cabbage that is more tender than regular cabbage and looks more like romaine lettuce. It is the main base for the fiery Korean side dish known as kimchi. If you click on the picture, you’ll go to the U.K. vegetable market I “borrowed” the image from, which makes me feel like I’m not stealing…]

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