~from Savoring Time in the Kitchen
Makes 4 large servings or 8 side salad servings
Notes: The buttermilk ranch dressing and thickened soy sauce can be made a day ahead and the onion rings can be made in the morning, which is what I did. The cabbage, boy choy and carrot can also be prepared in the morning and kept in a plastic bag in the refrigerator. Just before tossing the salad, the onion rings can be reheated in a hot oven for 5 minutes and tossed with the rest of the onion mix ingredients after reheating. Warning - it is hard to resist eating these onion rings when you are making them - they are so good! If you're short on time, the canned onion rings can be substituted.
Fried onion mix (see recipe below)
Soy reduction (see recipe below)
Chili Buttermilk Ranch Dressing (see recipe below)
1 large head Napa cabbage, cleaned and cut into fine shreds as for Cole slaw
2 heads bok choy, cleaned and cut into fine shreds as for Cole slaw (your may also use several heads of baby bok choy, instead)
2 carrots, peeled and shredded on a box grater
Fried onion mix:
1 large onion, sliced 1/8 inch thick
1 cup buttermilk
½ cup flour
Olive oil for frying
1/4 cup wasabi peas
1/4 cup onion and poppy seed crackers, crumbled (I used flatbread style crackers)
1/4 cup unsalted roasted soy nuts
1/8 cup unsalted roasted sunflower seeds
Soak onion in buttermilk for 2 hours. Remove from buttermilk and toss with flour in a large bowl.
Heat 1-2 inches of oil in a medium sauce pan. Add onions in small batches and fry until dark brown, 3 to 4 minutes. Using a large, slotted spoon, remove from oil and place on a paper-towel lined baking sheet. When finished frying, toss the onion rings with the wasabi peas, onion and poppy seed crackers, soy nuts and sunflower seeds in a very large bowl. When mixed together, transfer back to a paper towel-lined baking sheet until ready to use. May be reheated briefly in a hot oven before serving if made earlier in the day. (Remove paper toweling before placing in oven.)
Thickened Soy Reduction
1 cup low-sodium soy sauce
1 tablespoon sugar
1 tablespoon water
1 tablespoon cornstarch
In heavy, medium-size saucepan bring soy sauce and sugar to a boil. In a small bowl combine water and cornstarch and whisk until smooth. Gradually add the cornstarch mixture to the boiling liquid. Reduce heat to a simmer and cook 5 minutes until thickened and soupy. Cool completely. Mixture will become slightly gelatinous as it cools. Whisk before using. Store unused soy reduction in refrigerator. Return to room temperature before serving.
Chili Buttermilk Ranch Dressing
1 cup sour cream
¼ cup buttermilk
¼ cup rice vinegar
1 tablespoon ranch dressing mix
1 tablespoon sugar (my addition)
1 dash Sriracha or to taste (available at most grocery stores and Asian food stores)
Combine all ingredients and whisk until blended. Store in refrigerator.
When ready to serve salad, in a large bowl, combine finely sliced cabbage, bok choy and shredded carrot. Toss with chili buttermilk ranch dressing. Add onion mix to salad and toss. Arrange on serving plates and drizzle with the soy reduction and serve.
Adapted from Firefly Bar and Grill