(sad cell phone pic, but you get the idea!)
This morning's CSA box had savoy cabbage in it. And carrots. I already had cilantro, zucchini, and a handful of brussels sprouts in my crisper needing to be used up. So this is what I made for lunch today. It turned out really good! If you wanted to make a more hearty meal out of it, you could add poached chicken, but I enjoyed the light, all veggie, feel to it today! If I had a red bell pepper - I would've thrown that in too!
Ramen Noodle Coleslaw
makes enough for 2 main dish salads, or 4 side salads
1 TBSP vegetable oil
1 TBSP sesame oil
3 TBSP rice wine vinegar
1 TBSP soy sauce
2 tablespoons white sugar
1 (3 ounce) package oriental flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
1 zucchini, shredded
2 carrots, peeled and shredded
5 green onions, chopped
1/2 bunch of cilantro, washed and chopped
6-8 brussels sprouts, shredded
(you can totally omit these if you are not fond of them or don't have them. They don't make the salad...I just wanted to use them up and they add good crunch!)
Preheat oven to 350 degrees F.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 8-10 minutes, or until lightly brown.
Meanwhile, in a medium bowl, whisk together the oils, vinegar, soy sauce, sugar, ramen noodle spice mix, and pepper to create a dressing.
In a large salad bowl, combine the cabbage, zucchini, carrots, brussels sprouts, cilantro, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.