Home is a fun place to be. Especially after returning from vacation. The first weekend back we were eager to tackle projects we had been mulling over while away. Jack has been busy in his workshop building beautiful table and chair sets for grand kids. Don’t you love how he stained them in 2 shades? They are really going to POP when he puts the final finish on them.
I harvested our kohlrabi and made pickles (recipe coming on a future post)
Our weekend wasn’t all work and no play though. Dinner outdoors, together with good friends on a cool summer evening made for a sweet respite from our projects. Besides, Jack wanted ribs and we needed help eating them! Salmon was also on the menu along with roasted rosemary red potatoes, a delicious fruit salad and flakey gluten-free biscuits, both contributed by our friends. Together we made a beautiful summer meal! To round out the menu I served this salad with kale, fresh from the garden.
Here’s the recipe:
3 cups thinly sliced kale leaves with ribs removed (preferably the dinosaur kale with smoother leaves)
4 cups thinly sliced Napa cabbage
1 carrot, sliced julienne or grated
1 red pepper, sliced thin
1/4 red onion, sliced thin
toasted sesame seeds or toasted sliced almonds
2 tablespoons brown rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons light olive oil
2 teaspoons fresh grated ginger
2 teaspoons hot Chinese mustard
1 tablespoon pure maple syrup
salt and pepper to taste
In a large bowl combine kale, cabbage,carrots, peppers and onion. In a separate bowl whisk together all dressing ingredients. Pour over cabbage mixture and toss to coat evenly. Refrigerate 10-20 minutes before serving to allow flavors to blend. Before serving toss again and top with toasted sesame seeds or toasted almonds.
Unlike other leftover salad greens that are dressed, this recipe is juicy, crunchy and full of flavor the following day!
And there you have it.
Thanks for stopping by,