Mixed Cabbage Salad is a recipe that has been floating around potlucks and office meetings for a while now, so I decided to try it for myself the other day, in leiu of my goal of "going veg." (No worries, I've come to terms with the fact that I cannot, in NO uncertain terms, do it overnight. My willpower for controlling my diet is just too weak for that sort of life overhaul.
Instead, I'm sticking to chicken and fish for the next few weeks, and avoiding pork and beef. For someone who has been a borderline canivore for nearly their entire life, let just say it's a challenge. One of the earliest pictures my family posseses of me is from before I had teeth. My grandparents were having my mother and I to dinner, for which my grandmother had prepared an old standby: pork chops, applesauce (etc...). The image was taken following my infant decision to grab hold of the pork chop placed elegantly on my mother's plate with both of my chubby little hands and gum that thing to death. While I was sitting on my mother's lap, she had turned her head to look at something other than me (how darst she!) and came to a full realization of what had happened at the exact moment the camera went flash!
SO! clearly, the going veg thing isn't an easy thing. But when the road to veg is paved with cabbage salad and chicken sausage... Well... things might be looking up!
Oriental Mixed Cabbage Salad
1/4 head thinly sliced green cabbage
1/4 head thinly sliced purple cabbage
2 carrots, cut into matchsticks or shaved
6 green onions, sliced
1/2 cup slivered almonds
3 tbsp. sesame seeds
1 pkg. Oriental Ramen (save the seasoning pkt for the "dressing")
1/2 cup vinegar
1/2 cup oil
Pepper to taste
Mix the first four ingredients in a bowl- its best if said bowl has a cover, for later.
Take the vinegar, oil, pepper and oriental seasoning packet and whisk away. Pour the "dressing" over the cabbage and set aside so that the flavors can blend and the acid can soften the vegetables.
Toast almonds and sesame seeds in oven at 350 for a few minutes. Do not forget them! They're ready quickly, and they become inedible (really, really gross inedible, not going to kill you or break your teeth inedible) the second they turn brown. Brown! not black! Black... let's just not talk about black. Just let them go golden and they're perfect.
Break up the ramen noodles into small peices, about the size of small croutons- and combine with the sesame seeds and almonds in a bowl. Set aside until its time to serve.
This salad is a favorite lunch for me!!!! mmmm
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