Apologies, first: it’s been a whole month since my last post!! -and a busy, busy month it has been.
We heartbreakingly said goodbye to my paternal grandfather as well as a dear family friend, both within two weeks of each other. We spent back to back weekends grieving with our family and friends, yet celebrating the end of pain and everlasting joy and life with our Heavenly Father for both men that were loved so dearly.
Other big changes this past month include a promotion for my hubby! The downside to the promotion is that he will be working overnights for the next year and a half. We are adjusting (slowly) and finding our new normal in this atypical schedule, but so thankful for the opportunities it presents for him and for our family; especially with another baby on the way and my recent transition into stay-at-home-mom (aka the best job EVER).
Okay, updates are done. On to the next important piece:
THANKSGIVING is TOMORROW!!
Thankfully (no pun intended), I am not hosting this year. I am, however, in charge of bringing a salad 😉 (because gosh darn it being pregnant with a toddler running around is HARD).
My Grandma Shirley made a Napa Cabbage salad with crunchy ramen that I simply adored! I make an ever-so slightly healthier version of it (because it requires a lot of butter, vegetable oil, and sugar). I say ever-so-slightly because I don’t necessarily leave all those tasty ingredients out, I just cut back on some. And it’s still just as lick-the-bowl good.
Napa Cabbage Salad
- 1 head Napa cabbage
- 1 bunch green onions
- 1 package ramen noodles
- 1 cup slivered or sliced almonds
- 2 tbsp sesame seeds
- 3 tbsp extra virgin olive oil
- 3/4 cup vegetable oil*
- 1/2 cup sugar*
- 1/4 cup apple cider vinegar
- 2 tbsp low sodium soy sauce
- Wash and shred Napa cabbage. Wash and chop green onions. Toss together and set aside.
- Preheat oven to 350 degrees F.
- Crush ramen noodles (throw away flavor packet) in a ziploc bag using a rolling pin.
- Combine crushed ramen, almonds, sesame seeds, and olive oil in a bowl. Toss to coat.
- Pour mixture onto a cookie sheet. Toast in oven, turning frequently, roughly 8 minutes, or until light golden brown. Do not over-toast the mixture!
- In a small saucepan, combine vegetable oil*, apple cider vinegar, sugar, and olive oil. Bring to boil, and let boil for 1 minute to dissolve sugar. Remove from heat.
- Once crunchy mixture and vinaigrette have cooled, put into separate containers until ready to serve.
- Combine cabbage mixture, crunchies, and vinaigrette just before serving. (Prevents crunchies and cabbage from getting soggy)
*feel free to experiment with vegetable oil and sugar amounts. I used the vegetable oil because I wanted a blander flavor than olive oil and a higher boiling point. I did, however, use only about 1/2 cup vegetable oil and replaced the other 1/4 cup with coconut oil. Because the coconut oil adds a little more sweetness, I also decreased the sugar to closer to 1/3 cup.
Leave a Reply