So little, yet so exciting! I had to laugh as I was reminded of the Israelites tithing their first fruits to God. What good would one small, oblong bell pepper and a sprig of basil do?
This bell pepper and thai basil teamed up with a cabbage from the Farmer's Market to make Oriental Coleslaw. No one else in my family likes it, which worked out well, as I took the leftovers for lunch at school all week. What a treat!
Oriental Coleslaw
The Ingredients
1 small head of cabbage
1 carrot, grated
1 bell pepper, thinly diced
1/2 cup of toasted almonds, chopped
1 pack of Oriental Ramen noodles, crushed
2 Tbs of Sesame Seeds
1/3 cup of roasted pumpkin seeds
1 green onion, thinly sliced
4-5 leaves of thai basil, thinly sliced
Dressing:
1/2 cup sugar (or less to taste)
1/4 cup oil
1/4 cup vinegar
1/4 cup tamari or soy sauce
seasoning packet from noodles
Steps
1. If you want to achieve Asian appearance, roll up 3-4 individual leaves of cabbage at a time and very thinly slice across for long, skinny ribbons.
2. Cook and stir dressing ingredients until boiling. Cool.
3. Right before serving, add dressing and mix.
4. Most importantly! - Leave out any ingredients you don't like and throw in ones you do.
Don't like cabbage? Use broccoli in stead.
Want meat? Add chopped cooked chicken.
Oh, and honey-roasted sunflower seeds are very good in this.
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