Asian Slaw with Pac Choi

We can't seem to grow a decent cabbage in the greenhouses.  It's an embarrassment. However, we can grow pac choi. Pac choi has a few advantages over cabbage - crunchy texture, bright green leaves, no hard core in the middle. 

However,  if you have a cabbage on hand and find yourself without pac choi,  you can substitute one for the other and have a perfectly delicious slaw.

Most recipes for Asian Slaw use ramen noodles with the flavor packets.  The list of ingredients on the flavor packet is pretty terrifying, so I make the slaw without it.

Fresh Asian Slaw with Pac Choi

Salad:
1 # pac choi (the full sized stuff, not the baby), sliced thin (food processors make this so easy)
1 carrot, sliced thin
5 scallions, sliced
1 C microgreens, pea shoots, or bean sprouts

Dressing:
2/3 C oil (whatever type you like)
1/3 C cane sugar 
1/3 C rice vinegar
1 tsp. toasted sesame oil
2 tsp tamari

Crunchies:
1 packet ramen (any flavor because you are throwing it out)
1/2 C slivered almonds
1/2 C sunflower kernels (optional)

1. Toss the salad ingredients
2. Mix all the dressing ingredients in a pint mason jar and shake well.
3. Preheat the oven to 450. Break up the ramen. Toast the ramen, almonds, and sunflower seeds in the oven for 5 minutes or so, stirring half way, until fragrant and lightly browned. Let cool.

Now all your ingredients are ready.  Just before serving, toss everything together.