Cabbage: these will store in your fridge for quite some time! Cabbage is not only good for
coleslaw and cabbage and noodles. Around here we shred it to use on top of tacos instead of
lettuce, it gives a nice crunch! Fish tacos are delicious with cabbage, just choose your favorite
fish, any kind will do. Toss it lightly in seasoned flour and fry in about 1 inch of oil until browned.
Place in a taco shell ( we prefer soft corn tortillas, heat them in a hot dry pan before using to
soften them up ). Top with shredded cabbage, cilantro and “fish taco sauce” ( in my house this is
1 Tbs mayo, 1/8 cup sour cream, enough lime juice to thin the sauce, and ½ tsp celery seed )
enjoy!
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Thai Peanut Slaw:
In a large bowl add 1 head cabbage shredded, 2 large carrots grated, 1 cup snap peas sliced
thin.
In a smaller bowl, mix together 1 cup asian sesame salad dressing (Newmans Own is my favorite)
1/4 cup peanut butter ( i like chunky) and 1/4 tsp hot pepper flakes ( optional ) - mix with
vegtables and refrigerate for at least 1 hour before serving.
Note: you can also make your own dressing if you would like: 1/4 cup soy sauce, 1/4 cup
vegetable oil, 1/4 cup rice wine vinegar, 1 TBS grated fresh ginger ( or 1/2 teaspoon dry), 1
minced clove of garlic, and 1 TBS toasted sesame seeds or 1 tsp toasted sesame oil.
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Ramen Noodle Salad: ( adapted from 3 different recipes!)
Mix together:
1 head shredded cabbage
6-8 green onions, chopped
1 cup sliced almonds
1 cup shredded carrots or chopped broccoli
1 pkg. ramen noodles,(uncooked)
Mix together well:
1/2 cup Olive Oil
1/4 cup water mixed with 1/2 package of ramen flavor package ( chicken is best)
1/3 cup sugar
1/3 cup white vinegar or rice wine vinegar
Add dressing immediately before serving.
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