Napa Salad (Chinese Cabbage) -- No Ramen Noodles

• 1/2 head napa cabbage
• 2 stalks bok choy
• 1 stalk celery, thinly sliced
• 2 apples, diced (I recommend a crisp, sweet-tart variety such as Fuji or Gala)
• 1/2 cup pecans, coarsely broken
• Dressing
• 1/2 cup canola oil or 1/2 cup other light-flavored oil
• 1/4 cup balsamic vinegar
• 1 pinch celery seed
• 1/4 teaspoon fresh ginger, very finely minced
• 1/2 teaspoon prepared brown mustard
• 1/2 teaspoon salt (to taste)
• 2 (1 g) packets Splenda sugar substitute

1. Wash all produce as necessary.
2. Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
3. Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
4. Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
5. Toss together all salad ingredients with the dressing.
6. Garnish with pecan halves and thin rings of apple if desired.
7. Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
8. Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.

cabbage, stalks bok choy, celery, apples, pecans, dressing, canola oil, balsamic vinegar, celery, fresh ginger, brown mustard, salt, sugar substitute

Taken from www.food.com/recipe/napa-salad-chinese-cabbage-no-ramen-noodles-208563 (may not work)