I have always been a vegetarian, a fact that I pat myself on the back for here and there. When asked to join this blog, I realized just how many of my recipes call for some kind of dairy. I’m not too happy to discover how dependant I am on animal products after all. So it took me some time to figure out what food to share. And it made me admire vegans who are the super-vegetarians in my book!
When planning my garden, I saw someone had made a salad from red cabbage that looked so very tasty. So that’s what I decided to try, with my own variations. And my family loves French bread, which calls for no eggs. So here we go.
I started by dropping by the famous Harry & David’s in Medford, Oregon to pick up some produce. I took a couple pictures of their produce to share with you but then I was told they don’t allow photography. I am just glad they did not confiscate my camera or drag me out of there in hand cuffs!
Harry & David's vine ripened tomatoes make me anxious for our plants to start producing.
Light but satisfying salad with an oriental taste. Serve this with crusty French bread & iced tea.
This was a hit with my family, including my 12 year old that usually doesn’t like vegetables. My husband had four servings! It must have been the cilantro I picked from our garden, or the cashews that always seem, great with anything. Anyway, here’s how to do it:
• 1 carrot, julienned
• 6 green onions, sliced
• 1/2 cup chopped fresh cilantro leaves removed from stems
• cashews – a couple hands full
• 1 head red cabbage cut into thin pieces – very thin makes it easier to eat
• 1/2 cup toasted sesame seeds
For Salad: Toss all ingredients together and coat with dressing when ready to serve.
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 2 cloves garlic, minced
• 2 tablespoons white sugar
• 1 tablespoon ground ginger
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon ground coriander
• 2 teaspoons prepared yellow mustard
Blend all ingredients for the dressing in the blender until the sugar has dissolved.