Napa Cabbage Salad With Coconut Vinaigrette Recipe

Name: Napa Cabbage Salad With Coconut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VINAIGRETTE:; 1/4 cups Organic, Raw, Unrefined Coconut Oil; 1 Tablespoon Miso Paste; 1 teaspoon Fresh Grated Ginger; 1 teaspoon Soy Sauce; 2 Tablespoons Coconut Vinegar (Can Use Apple Cider Vinegar Too If You Can't Find Coconut); 3 Tablespoons Fresh Squeezed Orange Juice; FOR THE SALAD:; 1 head Napa Cabbage (about 10 Cups Shredded); 2 cups Sugar Snap Peas, Ribs Removed And Chopped; 1-1/2 cup Fresh Orange Segments; 3/4 cups Thinly Sliced Scallions; 12 pieces Wonton Wrappers; 1/4 cups Organic, Raw, Unrefined Coconut Oil, For Frying Wonton Strips

Servings: persons

FOR THE VINAIGRETTE:
1/4 cups Organic, Raw, Unrefined Coconut Oil
1 Tablespoon Miso Paste
1 teaspoon Fresh Grated Ginger
1 teaspoon Soy Sauce
2 Tablespoons Coconut Vinegar (Can Use Apple Cider Vinegar Too If You Can't Find Coconut)
3 Tablespoons Fresh Squeezed Orange Juice
FOR THE SALAD:
1 head Napa Cabbage (about 10 Cups Shredded)
2 cups Sugar Snap Peas, Ribs Removed And Chopped
1-1/2 cup Fresh Orange Segments
3/4 cups Thinly Sliced Scallions
12 pieces Wonton Wrappers
1/4 cups Organic, Raw, Unrefined Coconut Oil, For Frying Wonton Strips

1
Heat coconut oil, 6 seconds at time in the microwave, until melted. It transforms to a liquid at 76u00b0F, so it won't take much.
2
Mix miso paste, ginger, soy sauce, coconut vinegar, orange juice thoroughly in a small bowl. Vigorously whisk in the liquid coconut oil. Set aside.
3
In a large bowl, mix thinly sliced Napa cabbage, sugar snap peas, and oranges. (To supreme the oranges, remove the rind with a knife, and using a sharp paring knife, cut along the membrane walls, to remove wedges of orange.)
4
Drizzle the dressing on the cabbage mixture, and toss well. Set aside.
5
Cut wonton wrappers into roughly 1/4-inch strips, and separate. In a pan over high heat, add coconut oil. When the oil is hot, add the wonton wrappers, and toss constantly so they brown evenly and don't burn. Once browned, remove to a paper towel and salt lightly.
6
Divide the salad mixture among bowls, and top with scallions and fried wontons. Enjoy!

666

kcal

Calories

Fat

105

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE VINAIGRETTE:, 1/4 cups Organic, Raw, Unrefined Coconut Oil, 1 Tablespoon Miso Paste, 1 teaspoon Fresh Grated Ginger, and more.

Yes, Napa Cabbage Salad With Coconut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Napa Cabbage Salad With Coconut Vinaigrette

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