4various colored bell pepperssliced into thin strips
1small Napa cabbageshredded
1small red cabbageshredded
6medium carrotspeeled and shredded
3medium cucumbershalved and sliced
1cupslivered almondslightly toasted
1cupchow mein or rice noodles
For the Salad
Using a very large bowl, add all ingredients except for almonds and chow mein noodles; toss until well combined.
Using a small skillet, add almonds and place over medium-high heat. Cook in a dry skillet, tossing often, for 2-3 minutes, or until you can smell the almonds. Remove from heat, let cool and add to salad.
Before serving, add desired amount of dressing and toss until well coated. Top salad with chow mein noodles right before serving. (Note: If you add chow mein or rice noodles too early, they will become soggy.)
This makes a lot of salad! The recipe is scaled so that you can use the entire heads of cabbage, but just note that you will have a lot of salad. Eat it for lunch for the week…or share with friends!Adapted slightly from Souper Jenny in Atlanta, GA.