Summer has hit Portland with a fury, and it is salad time. And ant time.
And time to buy a freaking screen door for our kitchen entrance already so the flies and occasional bee can stop being so welcome at our house, AND so our indoor cat can remain an indoor cat instead of the fierce outdoor lion she believes herself to be, AND so I can cook with the back door open so that fresh air can flow into our little kitchen without having me wilting like the lettuce wilting in my raised garden bed. Anyone else like run-on sentences?
Back to salads. We discovered this salad years ago, introduced to us by my in-laws Mike and Pam. Here's a shout out to ya, Mike and Pam. Whoop, whoop. In 2006 they gave us a yearly calendar with 12 of their favorite recipes on each month, and this was one of them... and oh my... it is my kind of delicious. (Oh, and M & P, maybe time for another awesome calendar!)
The salad stuff is good, yes, but the dressing. The dressing! See that little bottle in the picture... that creamy, spicy, orange/red/white substance is another example of a splash of heaven in a bottle.
I want to eat more cabbage just for an excuse to taste the sweety, spicy and creamy flavor of this dressing.
Here it is... besides the intensive chopping... it is a breeze, unlike my kitchen without a screen door.
And time to buy a freaking screen door for our kitchen entrance already so the flies and occasional bee can stop being so welcome at our house, AND so our indoor cat can remain an indoor cat instead of the fierce outdoor lion she believes herself to be, AND so I can cook with the back door open so that fresh air can flow into our little kitchen without having me wilting like the lettuce wilting in my raised garden bed. Anyone else like run-on sentences?
Back to salads. We discovered this salad years ago, introduced to us by my in-laws Mike and Pam. Here's a shout out to ya, Mike and Pam. Whoop, whoop. In 2006 they gave us a yearly calendar with 12 of their favorite recipes on each month, and this was one of them... and oh my... it is my kind of delicious. (Oh, and M & P, maybe time for another awesome calendar!)
The salad stuff is good, yes, but the dressing. The dressing! See that little bottle in the picture... that creamy, spicy, orange/red/white substance is another example of a splash of heaven in a bottle.
I want to eat more cabbage just for an excuse to taste the sweety, spicy and creamy flavor of this dressing.
Here it is... besides the intensive chopping... it is a breeze, unlike my kitchen without a screen door.
Mike and Pam's Napa Cabbage Salad of Deliciousness
Ingredients
For Salad:
2/3 cup slivered almonds, roasted
8 cups (about 1lb) coarsely shredded napa cabbage
12 ounces snow peas, strings removed (I used fava beans this time, as my CSA didn't provide snow peas)
1 1/3 cup thinly sliced radishes
1 1/3 cup thinly sliced green onions (including green tops)
1 1/3 cup lightly packed fresh cilantro leaves
For Creamy Soy Dressing:
3 tablespoons of white wine vinegar
1 tablespoon of sugar
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon Asian sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup mayonnaise
Directions:
1) Roast the almonds if they are not already roasted. (Toss raw almonds into a 350 degree F oven for about 6-9 minutes, shaking once)
2) Combine all the salad ingredients
3) For the dressing, combing all the ingredients together before adding the mayonnaise, then gradually whisk in the mayonnaise.
YUM!
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