Monday, June 22, 2009
I picked up our vegetable share today. In our box there are always recipe suggestions, and today was a recipe for a cabbage salad. I changed it a bit, and here is my version. We ate it with skirt steak tacos, but I would eat this with grilled chicken or by itself. I love that all the ingredients are coming out of the garden right now!
On another note, my very dear friend and her family are coming for a visit in a couple of days from Chicago. I love when they get out of the city and come way, way, way far out to my house. I have been planning our meals together for over a week now. This salad tonight will definitely be on the list. My friend and I have known each other since I was 16. We worked together at the store Limited Express, and after I met her I decided I wanted to be her friend. I pretty much forced her to reciprocate. She reminds me now that I used to say the words "like" and "oh my god" a lot back then. When I found out where she went to college, (she is 4 years older than me) I proceeded to invite myself to visit her there. Even writing this I am embarrassed for myself back then. I did end up going to college there, and we ended up living together for 5 years in Chicago while in our 20's until I moved here. But thinking about all of that now, she might say I still say "like" and "oh my god" a lot. At least she likes me now and I don't talk like a Valley Girl. Mostly.
1/2 Napa Cabbage thinly sliced
4 large green onions sliced thinly
1 cup cilantro chopped
6 radishes chopped coarsely
4 medium sized carrots grated
2 Tbls fresh lime juice
1 1/2 Tbls olive oil
1 1/2 Tlbs vinegar (rice or apple cider)
Mix wet ingredients in a bowl with a fork and pour over salad. Mix and serve.
Now, you could use lemon juice or toasted sesame seed oil too which would make it taste great as well.