Wednesday, January 27, 2010

Aunt Julie's Cabbage Salad

Adorable Aunt Julie! And my bigass pumpkin head!In honor of my mother's sister, my Adorable Aunt Julie (who I also call Auntie Ted, but never Auntie Julie or Aunt Ted - always Aunt Julie and Auntie Ted), I offer you one of my favorite recipes: Cabbage Salad. I made this last night to send with Tim for his office potluck today; he ended up with five requests for the recipe.

Since I typed it up to send him, I figured: Why not post it, too? Oh, and if you look over there, at the photo: That's Adorable Aunt Julie the tiny pixie, and my bigass pumpkin head.

What follows is the original recipe that Adorable Aunt Julie gave me a decade ago, with my modifications/notes in parentheses (which is to say that's how I do it, when I make it):

Aunt Julie's Cabbage Salad
1 head cabbage, chopped (2 bags pre-sliced/bagged 'slaw' without carrots.)
4-5 green onions, chopped (Just buy and chop one whole bunch, green part only)
3oz sesame seeds (I just use one of those little 1oz McCormick containers sold near/with the spices.)
1/2c sliced almonds (Or whatever quantity you prefer. I like a lot of almonds.)
2 packages uncooked ramen noodles (Break up before opening the package. Either throw out the seasoning packets, or amass a stockpile you'll never ever use.)

1/2c sesame oil
1/2c vegetable oil (I omit.)
6T rice vinegar (or more, to taste; I like 8.)
4T sugar
1t salt
1t pepper

Brown sesame seeds and almonds, using your favorite method (stovetop, oven, microwave), but do it separately as they brown at very different speeds. I'm partial to the microwave, although they go from 'raw' to 'Aiie! Fire! Fire!' super fast - after the first 3 minutes or so (almonds), stir every 30 seconds.

In a large bowl, whisk together all the dressing ingredients. Throw in the rest of the ingredients, toss. I think it's better the second day, but good luck waiting. :)