napa cabbage salad is so amazing I just had to share it with the world immediately. I couldn't believe how these ingredients combined to create such a fantastic, cheap, gourmet-tasting dish...and its vegan so all of your friends can enjoy. Its not gluten-free but nothing is perfect. Maybe if you found a crunchy replacement for the ramen?
Some changes I made: Instead of balsamic vinegar I used red wine vinegar and a dash of rice wine vinegar. I cut the sugar in the dressing down to about 4 tbs. For me, it was enough. I added a quick squirt of agave nectar, but I love experimenting with that stuff, just for flavor. I added more soy sauce than it suggests, and I used the reduced-salt kind from Yamasa. I also added a touch of black pepper to the dressing.
A lot of people in the recipe page comments section said that the napa cabbage was yucky but I disagree so I used it. Some people said they used regular green cabbage. I suspect that once the dressing is on, both will taste similar so if you only have access to one over the other, don't let that stop you.
For dessert: Gas-X would be nice.