Napa Cabbage Salad with Sugar Free Dressing

If you were to ask me ten years ago to eat raw napa cabbage, I probably would have been completely grossed out and said never, no way, not in a million years. Today I think to myself, what the hell was I thinking. Napa cabbage is freaking delicious. In the last month I bought and consumed four heads of it. There are only 13 calories per cup so you can eat all you want. 

I am currently seeking other ways to enjoy napa cabbage. When I come up with something, you will be the first to know. 

All of the recipes I found for this called for sugar. Since I am trying to avoid sugar, I had the bright idea of adding date puree instead and turned out great. They also called for a ton of oil. I just replaced it with water. I know, I'm a genious. ha ha

Let's get to the rest of the recipe. Here is what you'll need. 

The Dressing
1/4 cup rice vinegar
3/4 cup water
3/4 cup date puree (process 10 pitted dates with 1/3 cup water. Just enough water to turn it into a puree).
2 tbsp tamari or braggs (I've used both and they both work)
1 tbsp sesame oil
1 tbsp cornstarch mixed with 1 tsp of water

Bring the vinegar, water, date puree, tamari or braggs and sesame oil to a boil. Turn off the heat and quickly whisk in the cornstarch mixture. It will get lumpy if you're not quick. Remove the dressing from the heat and let cool. 

The Crunchies
Preheat your oven to 350 degrees
1 cup almond slices
2 tbsp sesame seeds
1 to 1 1/2 cups of crumbled chinese noodles 
1 tbsp of cold pressed extra virgin olive oil

Toss everything into a bowl and stir to combine making sure everything is coated well with the oil. Bake for about 10 minutes. Remove from the oven and transfer to a bowl.

The Salad
1 head of napa cabbage shredded
1 or 2 green onions sliced
dried cranberries which are optional
Some of the crunchies
Some of the dressing

In a large bowl, combine 1/2 of the shredded cabbage, 1/2 of the crunchies, 1/2 of the dressing and however much green onion you like. And some dried cranberries too. Toss to combine and enjoy.

Only prepare what you are going to eat. Do not make the entire batch and let it sit. It will get soggy and nasty. I usually make half and save the other half for the next meal.