Napa Cucumber Salad With Lemon Rosemary Dressing Recipes

Steps:

• Toss the vegetables and fruit together in a large salad bowl until well mixed.
• Beat the dressing together well with a fork or a whisk and pour over the salad.
• Allow to stand in the fridge for 1 hour.
• Toss again to blend flavors well.
• Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired.
• Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups.
• Note: The 'Zaar database has several recipes for crème fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.

Steps:

• Prepare cabbage as you would lettuce for salad.
• In small bowl, mix noodles, nuts and seeds.
• Set aside.
• In quart jar add vinegar and sugar, shake to dissolve sugar.
• Add soy sauce and oil.
• Put cabbage in bowl.
• top with nut mixture and pour dressing on top.
• Best when nut mixture stays.
• separate until ready to eat so noodles don't get soggy.

Steps:

• In a bowl, whisk lemon juice, oil and sugar until thick.
• Add dill, salt and pepper to taste. Mix inches.
• Add cucumbers and scallions, and coat well with dressing.
• Chill for 15 minutes and serve cool.

Steps:

• Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
• Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
• Pour in the oil and the lemon juice and cap tightly. Shake well.
• This dressing will keep for a week in the refrigerator. Shake well before serving.
• 12-1 tbsp servings.

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.