Saturday, August 6, 2011
New salad dressing for napa cabbage
I'm in SERIOUS need of groceries. I hate looking in the kitchen and thinking "I don't want any of this junk!!" I'm completely out of sesame seeds, my favorite bouillon cubes that I use in everything, and walnuts which I eat like candy. It stinks. Anyway - being out of a bunch of stuff made me have to get creative today.
I chopped up some napa cabbage, what I had left of a couple green onions, chives & shredded some carrot. Mixed well.
Instead of the usual "crunchies" i just fried up plain ole ramen in sesame oil. I then fried up some Morningstar Farms chick'n starters in a little veggie oil (I also made up a second batch of them coated in some shake n bake & instant mashed potatoes YUM!) until browned. Stick on top of the napa cabbage mix.
Unforunately I don't have exact measurements for the dressing I used. I mixed a big fork full of almond butter with a squeeze of agave (less than more), the remaining tamari I had (maybe 2 tbsp, might use less next time), some water & a sprinkle or two of sesame oil in a shaker & apply liberally (OR NOT!) on the salad. All of the protein from the almond butter made this a really filling lunch! If I had added a tomato it would have been pretty well rounded, but I don't have any of those either!
I don't normally keep almond butter on hand, this was something my not-quite-mother-in-law gave me because I had at one point said that I had wanted to try it. Well I did and AB&J sandwhiches just weren't my thing so it sat in the fridge for a month before I came across THIS recipe and in the words of one of my favorite friends "HELLZ YEAH!". I also picked up a bottle of Rhubarb wine made by Mountain Valley - sweet white whine. I'm enjoying it with my salad. YUM!!