I haven't felt like cooking lately so I've been lax on posting recipes. But today I was given an easy solution to my laziness and lack of motivation. The solution: Post food someone else prepared!
In our office we have many thoughtful and generous patients that we are especially fond of. Today one of my very favorite patients, Gail, brought in lunch for our whole team. I asked her why she was so good to us, and she said, "Just cause I enjoy it." I wish I had a heart that loving and giving. But since I don't I'm glad to be on the receiving end of the ones that do.
This amazing woman brought in Caravan rolls, fruit salad, Japanese salad, a vegetable tray, and assorted sweets, crackers, nuts, and chocolates. It was lovely, thoughtful, and Oh, so delicious.
Today's feature recipe is the Japanese salad. She said her girls grew up on this salad, and they still ask her to make it for gatherings.
GAIL'S GIRLS JAPANESE SALAD
2 bags of shredded cabbage (or one head cabbage shredded) 2 bunches green onions, chopped 2 or 3 pkgs Top Ramen (use only the noodles) crush slightly 1 cup sunflower seeds ½ to 1 cup sliced of slivered almonds
Saute the seeds and almonds in a skillet with a little vegetable oil until golden brown, stirring often. Let cool.
DRESSING 1 cup vegetable oil 4 Tablespoons sugar 1 tsp. Salt 6 Tablespoons seasoned rice vinegar (I use Nakano Brand “Original” flavor)
Mix all salad ingredients together at serving time and pour dressing over and toss.