Australian's have quite an eclectic palate. Crunchy Asian Cabbage Salad is a classic potluck dish that I've made a hundred times. In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute. Season and whisk until slightly thickened. It’s made with crisp Napa cabbage, crunchy vegetables and edamame, but it’s the creamy peanut dressing that makes it so good. Put all the dressing ingredients into a small bowl. Pour over the salad and toss until evenly coated. DIRECTIONS. This fried noodle salad is a real crowd pleaser and perfect for sharing at BBQs and potlucks. I guarantee you’ll want to put it on everything! Remove from heat and refrigerate. Still SO good and an easy recipe I keep coming back to again and again! This recipe was inspired by the popular Thai crunch salad served at California Pizza Kitchen. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing to up the health factor. This Cabbage and Crunchy Noodle Salad with an Asian Style Dressing is a much-loved Aussie dish. 3/4 pound red cabbage, finely shredded (4 1/2 cups) Salt and freshly ground pepper Directions
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