Three-Seed Cabbage Salad

July 14, 2011

Three-Seed Cabbage Salad Three-Seed Cabbage Salad

The following are observations of a backpacking foodie:

Sometimes….

Chicken comes prepackaged in a flashy vacuum-sealed plastic bag.  Milk resembles powdered cocaine.  It is OK to eat fish out of a can.  Granola + cold river water make for an interesting breakfast.  Instant coffee and bagged tea in the morning help to wake up… even if they are served in a soup bowl.  Red wine from a carton box promotes bonding.  Any food tastes fantastic when you have to carry it on your back for days.

Tea in a soup bowl. Chicken in a bag Tea in a soup bowl. Chicken in a bag

The following are observations of a foodie, two weeks after her backpacking adventure:

Always…

Table utensils, china, and napkins are as essential as a well paired bottle of wine.  Spinach does make you stronger… but a raspberry vinaigrette turns it into a salad. Cliff bars can only imitate real food.  Instant rice should never be elevated to the rank of a side dish.  Fresh herbs and spices are not overrated. Food still tastes better when you have to carry it on your back.

Three-Seed Cabbage Salad Three-Seed Cabbage Salad

Three-Seed Cabbage Salad

Adapted from Insalatas

Ingredients:

Salad:

  • 10 cups shredded green cabbage (about 1lb)
  • ½ cup chopped cilantro
  • ½ cup seed mix (see below)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil (although the author recommends canola oil)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Seed mix:

  • ¾ hulled green pumpkin seeds
  • 2 tbs while cumin seeds
  • 3 tbs white sesame seeds

Directions:

Seed mix:

  1. In a medium skillet, toast the pumpkin seeds over low heat, shaking constantly, until lightly browned and uniformly popped or puffed. Transfer to a bowl.
  2. In the same skillet, toast the cumin and sesame seeds over low heat, shacking constantly, until fragrant and lightly browned; add to pumpkin seeds; cool.
  3. Store, in an airtight container, for up to 1 month.

Salad:

  1. In a large bowl combine the cabbage, cilantro, seed mix, lemon juice, oil, salt and pepper; toss well.
  2. Taste and adjust the seasoning. Serve immediately.

P.S. If you want to bring it to a potluck, make the mix and dressing in advance, shred the cabbage the night before. Combine right before serving. I have also used other seeds/nuts in this salad (sunflower seeds, almond slivers) and they all tasted great.

Three-Seed Cabbage Salad Three-Seed Cabbage Salad Three-Seed Cabbage Salad Three-Seed Cabbage Salad

Wine pairing

This Riesling is a perfect match for the cabbage salad.

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{ 2 comments… read them below or add one }

Kira July 14, 2011 at 6:29 PM

Wise observations…thanks for making me laugh!

admin December 13, 2011 at 10:47 PM

My pleasure :)

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