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A friend asked me for this recipe today, and it occurred to me that my garden blog might be the proper place to share it, since it uses veggies that I often grow. And since it’s January and not much else is going on in the garden.

1 medium cabbage, finely chopped
5 green onions
2-3 large carrots, cleaned and cut into matchstick pieces
Break up noodles from two packages of Ramen Noodles and sprinkle over vegetable mixture. (Save bouillon for dressing.)

Toss together above ingredients in large mixing bowl.

Toast 2 T sesame seeds in nonstick skillet over medium heat. Sprinkle over vegetables. Toast 1/2 c slivered almonds, also in nonstick skillet over medium heat, and sprinkle over vegetables.

Mix together dressing ingredients:
1/4 c sugar or equivalent sweetener
1/3 c olive oil
1/3 c sesame oil
1/3 c rice vinegar
1 t black pepper
2 pkgs. bouillon from Ramen noodles or equivalent vegetable bouillon, if desired.

Pour dressing over vegetable mixture and toss. Cover and refrigerate. This slaw tastes best if allowed to chill several hours before serving.


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