I’m not sure anymore whether Syracuse feels like home. In any case, it’s good to have my own jug of milk and a fruit bowl with peaches in it. Life on the road teaches the joy in simple things. Natural peanut butter. Homemade granola. Kefir smoothies. Iced lattes that don’t cost $4.
I haven’t hit the cutting board with the kind of excitement I was expecting. Trying to create 8 decent multimedia pieces in 2 weeks is eating up more of my time than I have to, well, eat. The work is rewarding, but tedious. The final push is here, Friday’s deadline looms like with giant jaws.
On Thursday our team was exiled from our cozy lab by the new masters class. It was a beautiful day for bonding, so we dragged our office chair-imprinted bottoms to the park for some lunch and a strange sport called wiffle ball. (It’s a conspiracy: Canadians do not excel at wiffle ball.)
I was instructed to make “a delicious salad” by our faithful event planner, and so (as any disenchanted foodie who’s been wrenched from her Henckels for too long would do), I consulted my mother. She came through faithfully, and so for all those requesting the recipe, here it rests.
It’s not really salad, with its torn leaves and chunks of veggies. It’s not really ‘slaw either, at least in the southern sense. In fact, I think it was inspired by a salad at some insipid restaurant chain, but no one needs to know that, right? Besides, any cabbaged loved by your own two hands maketh a far happier bowl of ‘slaw. At least in my home, wherever that may be.
The thing I love best about this salad is that you don’t have to follow the recipe. I bought all the ingredients on Thursday, and I’ve made it twice since the initial picnic debut, with different amounts. It doesn’t matter if you use more red cabbage one day and more Napa the next. Feel free to omit and substitute as you wish, whether it be using chopped up snap peas instead of the carrots, or leaving out the bean sprouts. Use all the the cabbage heads to make a bowl for a large crowd. Top it with BBQ’d tofu or chicken strips, or roll it up in a wrap.
serves a small crowd of friends
Whisk together the following for the dressing:
½ cup honey
6 Tbsp rice vinegar
5 Tbsp light mayo
2 Tbsp dijon mustard
1 tsp sesame oil
Toss together the following for the salad:
4 or 5 large leaves of romaine lettuce, chopped
¼ head red cabbage, chopped
5 or 6 leaves of Napa cabbage, including white root-ish ends, chopped
two generous handfuls of fresh bean sprouts
1 or 2 carrots, shredded
1 green onion, chopped
1 cup slivered or chopped almonds, toasted
crispy chow mein noodles (as much as you like)
grilled chicken strips (optional)
Mix up the dressing. Mix up the salad, not including the noodles. Chill until ready to serve. Toss the noodles and dressing in just before serving.