3tbspseasoned rice vinegar*Use 1½-2 tablespoons for a less tangy vinaigrette
2tsptoasted sesame oil
1clove of garlic, minced
Asian Cabbage Chopped Salad:
2cupsromaine lettuce, finely chopped
1½cupsnapa cabbage, finely chopped
1½cupsgreen cabbage, finely chopped
1/4cupfresh cilantro leaves
2smallgreen onions, sliced
1celery stalk, sliced
1/2tspblack sesame seeds
1/2tsptoasted sesame seeds
Crispy wonton strips, if desired
Make the Asian vinaigrette by combining the canola oil, seasoned rice vinegar, toasted sesame oil, soy sauce and minced garlic together in a jar. Seal with lid, shake and set aside to allow flavors to mingle. Side Note: We like a very tangy vinaigrette. IF you don't, use less vinegar.
Make the salad by combining the romaine lettuce, napa cabbage, green cabbage, shredded carrots, cilantro, green onions, celery, cashews, almond slices, black sesame seeds and toasted white sesame seeds together in a large serving bowl.
Shake the vinaigrette to mix very well then drizzle some on the salad, to taste. Toss to coat evenly.
Top with some crispy wonton strips, if desired. Serve immediately with the extra vinaigrette on the side. Enjoy.