Ever since we had this cabbage salad on a camping trip on the Dechutes River a few years back this has been one of my “Go-to” recipes when I don’t have a lot of time on my hands to pull together a dinner. One of my sister’s friends, Jane, gave me this recipe, but without any exact measurements, so I will attempt to write down some estimations. I honestly just pour a bit of each ingredient in the bowl and “eyeball” it, but there have been some requests for a more exact process.
As I prepared this salad the other night, I gave my husband a project: to find a protein source for this quick dinner we were preparing together. He came up with a tasty version of tuna salad without the mayo and pickles. It all came together surprisingly well!
Jane’s Go-To Cabbage Salad:
Chop 1/2 of a large head of cabbage into nice bite-size pieces. If it is a small cabbage from your garden (unlike the larger store-bought ones), you can use the whole thing. Thinly slice one red onion and add it to the cabbage.
Set the cabbage aside and mix the dressing. If you are preparing the salad for a later time, wait to add the dressing until you serve the salad.
- 1/2 c. lemon juice
- 1/4 c. soy sauce
- 1/4 c. sesame oil
- 3 Tbs. Rice Vinegar
- Dash of salt and pepper
- 3 Tbs. toasted sesame seeds
- Dash of cayenne pepper
Toast the sesame seeds and mix in with the salad. Toss the salad with the dressing right before serving. This salad takes about 15 min. from beginning to end to prepare. It is a great side dish to rice and beans too!
Andres’ Tuna Surprise:
- 1 can of tuna
- 1 carrot diced finely
- handful of Kalamata olives diced
- 1 Tbs. olive oil
- chopped basil to season
- 1/8 c. chopped red onion
Drain the tuna and set it aside in a larger bowl. Add the carrots, olives, olive oil, basil and onion. Season with salt and pepper. How is that for a fast side dish? I might edit this one later…(he is sleeping still and I don’t want to wake him up to verify this creation of his.) 🙂