Asian Salad

• 1 head Chinese (napa) cabbage
• 3 green onions
• 3/4 cup dried pineapple chunks
• 2 cloves garlic
• 3 tablespoons canola oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon peeled, minced fresh ginger
• 1 1/2 cups dried chow mein noodles
• 3/4 cup sliced almonds

1. Rinse the Chinese cabbage, chop it coarsely, and place it in a large bowl.
2. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices; add them to the cabbage.
3. Cut the dried pineapple into 1/4-inch cubes and add to the cabbage and green onions.
4. Peel and finely chop the garlic or pass it through a garlic press.
5. Place the oil, vinegar, soy sauce, garlic, and ginger in a small bowl and stir well with a fork.
6. Add the chow mein noodles and almonds to the bowl with the cabbage, green onions, and pineapple.
7. Pour the dressing over the salad and toss until everything is evenly coated.
8. Serve immediately.
9. Fresh ginger root can be found in most grocery store produce sections.
10. Be sure to pick ginger that is smooth, unblemished, and firm.
11. Fresh ginger will keep for a week at room temperature and about a month in the refrigerator wrapped in plastic wrap.
12. Its a bit hard to peel ginger, so I would suggest using a knife rather than a peeler.

head chinese, green onions, pineapple, garlic, canola oil, rice vinegar, soy sauce, fresh ginger, noodles, almonds

Taken from www.epicurious.com/recipes/food/views/asian-salad-383077 (may not work)