Kelse,
Here's where we can converse, share, prompt, stimulate, encourage, initiate and challenge.
First topic: find me a cabbage salad that's delicious. And any tips for cutting cabbage so that it's thin enough would be welcomed as well.
-jude
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Ok - cabbage salad.
ReplyDeleteFirst of all, what variety are you in business for? Mayonnaise or vinaigrette? I am one of those people who avoids mayo, but I also recognize that it can make for a nice dressing.
I love an Asian cabbage salad. Rice wine vinegar, sesame oil or peanut oil, sesame seeds (black ones are pretty, but not necessary). And something sweet - that is really up to you, carrots, raisins, toasted almond slices with a smidge of honey...something with a moderately different texture than your cabbage I think is best.
As for cutting the cabbage I think you have a few options, because I agree, a thinly sliced cabbage is KEY for good cabbage salad. One, slice supper patiently. Like an onion. TWO, food process and then slice. THREE, grate. I have never actually tired this, but in my mind, it should work. Let me know if you have a go at it, and watch your fingers.
Also, you may be doing this, but I would let this business sit for at least a day in the fridge.
If your jonesing for something more mayo based I can offer suggestions there too...I love dressing. Period.
take care!
K
Kelse,
ReplyDeleteThe key here is patience and not adding too many odd ingredients that I find in the fridge. I know how to make an oil and vinegar base, but I often just frantically throw things together. So your advice is wise. Tonight I tried cutting the cabbage slower and thinner (I'm getting there...) and all I have to do is make the dressing. Asian sounds perfect and when I want to branch out, I'll let you know.
We've always made a mayonnaise based dressing at home and Sal is always exclaiming that it's not like her mom's. Well, whenever I make it, it's not like my mom's either, which is hilarious and horrifying.
-jude
Hey!
ReplyDeleteI have a cabbage salad with carrots, white sesame seeds and cashews in the fridge, dressed to the nines in a sesame oil and rice vinegar dressing, with a pinch of salt.
I made falafel last night. A raging success. Today I started some lentil soup and now we're going to have tons of food, and I've successfully managed to get through the better part of the day having read only for one hour in french about Esperanto, which I have to write a paper on, but I feel like I've been doing it all day. I've never been one to procrastinate, but this is the last paper of university, and man, I'm ready for it to be done so I can spend all day eating sweet potato pancakes with yogurt and drinking decaf coffee, that actually has enough caffeine in it to put me a little on edge.
jude
And the cabbage salad, you likey?
ReplyDeleteThe comment about Sally exclaiming it's not like my mothers and you following in kind is perfect, and caused me to laugh out loud.
Matt and I have been exploring with mediteranian also, expect a post soon. I'm kind of proud of us. I took pictures. My photos of food though never seem to do the moment appropriate justice.
The cabbage salad = PERFECT, and the roommate loved it to boot. That's Libby by the way, I seem to have taken on the role as her personal chef. She washes dishes, cuts vegetables when I need her too, and provides support for my enthusiastic exclamations about how to improve banana bread.
ReplyDeleteCan't wait for the new post with pictures! I have to time my photos very carefully in the apartment where I live. There is only adequate natural light between the hours of 2 and 4. As I said, it's a cave. Soon, I'll move, to a place with many many more windows.