Here’s how I like to make a great Asian salad. Today this fed 30:
Tear, don’t cut:
2 large Romaine lettuce
1 Iceberg lettuce
1 Napa Cabbage
Then shred very thinly some red and some green cabbage
Slice enough radishes to give color
1-2 cups chopped celery
Chopped pea pods if you have them
Fresh parsley, chives, cilantro and a touch of fresh basil
Top with mandarin oranges, sliced almonds, wantons or cruncy noodles.
Serve with your favorite Asian dressing.