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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
1 large napa cabbage, coursley shredded
1/2 cup shallots, thinly sliced into rounds
8 ounces canned water chestnuts, sliced
1/4 cup almonds, toasted
1/4 cup pine nuts, toasted
1 cup crunchy soup style noodles
1/4 cup rice vinegar
1/3 cup Gefen Canola or peanut oil
1 tablespoon Glicks Soy Sauce
1 teaspoon Gefen Sesame Oil
1 to 2 teaspoons sugar
Combine shredded cabbage, shallots, water chestnuts and almonds in a large bowl. Set aside.
In a separate bowl, whisk together all the ingredients for the dressing and refrigerate until ready to serve.
Just before serving, pour dressing over salad and gently combine.
Scatter cabbage noodles over top and serve immediately.
Recipe excerpted from Like Mother Like Daughter (2019). Photography by Ariel Tarr & Michelle Diamond.
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