WE HAVE SNOW! I'm torn between wanting lots more snow, and not wanting too much snow that it makes the roads dangerous for driving. So maybe the best thing to hope for is so much snow that you can't even drive!
I didn't grow up eating cabbage very often, but I really love it now. My favourite way to eat it is stir fried but I also really like it when thinly sliced for a salad like this.
This recipes goes all the way back to my CSA last summer where I received a head of napa cabbage and had no idea what to do with it. Of course I could have stir fried it but I wanted to see what other options were out there. A quick search landed me on Ricki's blog. The Asian inspired dressing (with soy sauce, sesame oil, onion, garlic, sugar, and vinegar) and fun mix of vegetables (cabbage, carrots, edamame) and seeds (sunflower seeds, sesame seeds) was as delicious as I'd hoped.
If this sounds good, you might also like:
Tamarind Tofu Cabbage Bowl
Last Minute Sesame Noodles
Indian Stir Fried Cabbage
Asian Inspired Napa Cabbage Slaw
Adapted from Diet Dessert n Dogs
1 medium napa cabbage, washed, trimmed, and sliced thinly on the diagonal
1 cup shelled edamame, cooked
5 small carrots, grated
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 tbsp extra virgin olive oil
1/4 cup raw cane sugar
1/4 cup red wine vinegar
1 tbsp reduced sodium soy sauce
1 tbsp toasted sesame oil
1 very small onion, grated on the finest holes of your grater (it should almost liquefy)
1 clove garlic, minced
In a large bowl, mix the cabbage, edamame, carrots, sunflower seeds, and sesame seeds.
In a smaller bowl, combine the dressing ingredients and whisk to mix well. Pour over salad and toss to coat.