As I may have mentioned, my housemate, Megan, also gets a FarmBox every week. We often get the same things but because we have different schedules, she cooks her stuff and I cook mine when we each have time. Sometimes, like this past week, she gets around to cooking before me and it’s fun to see what she decided to do with her veggies. We do share food after we cook it so I got to try some of Megan’s creations and her deep love for cabbage shined bright in her choices.
I love me a good head of cabbage but Megan loves it even more. She always comes up with the coolest ideas for how to use it and they are always super yummy. People often ask me if I’m the only one who cooks or if I’m “the best” cook in the house and the answer is “NO! Absolutely not!” So here I am, outing Megan and her top notch cooking skills. She inspires me all the time and I hope that occasionally I do the same for her.
This dish was 100% inspired by a dish that she made from her head of cabbage.
I really didn’t feel like going out and buying anything extra and I figured I had just enough green tops to my onions to make this salad. This is one of the things I love about my FarmBox, they give me onions that go that extra mile and save me a trip to the store.
So I guess I used cashews instead of peanuts. Whoops! I mean, I totally have peanuts in the freezer too and that’s what I had INTENDED to use and what I thought I had used but nope, I used cashews. That’s what happens when I try to do 5 million things at once. I ate this salad over 3 days and did not freakin’ notice that they were not peanuts until now. I mean, it’s probably good with peanuts too. Whatever.
A Word on Nuts
Clearly, I’m the biggest nut. But after me there are so many varieties! I have limited space in my pantry and fridge for storage so I like to buy the raw version (if available) of each kind of nut and then I can roast them as needed or use them raw, as needed, and I don’t have to store 100 versions of the same nut. Raw peanuts, done. Raw cashews, done. Raw almonds, done. I can roast, toast, fry, chop, crush and sliver to my heart’s content, while saving a lot of space and money because yeah, they charge you for those extra steps too.
I have a prepper’s level stockpile of soba noodles in my pantry thanks to my former housemates who left them behind. Before this gift was bestowed upon me I hadn’t ever really cooked soba noodles. The first thing I learned about them is that they cook VERY quickly. Like 4 minutes and not a second more or you’ll end up with sticky mush. This is kind of awesome because they are fast but kind of tricky because there’s not a lot of margin for error. So if you are using the buckwheat kind of soba noodles, 4 minutes and not a second more!
This is one of those salads that gets better with age so don’t hesitate to make it the day before for a party or make a big batch of it for the week for lunch.
Serves 4 - 6
- 1/2 head of cabbage, sliced very thin (I used a mandolin on the super thin setting)
- 1 bunch of kale, stems removed, chopped into thin ribbons (I used curly kale but I think lacinato kale would also be good)
- 1/4 cup chopped fresh basil, chopped
- 1/4 cup chopped fresh cilantro, chopped
- 1 bundle of soba noodles (about 9.5 oz or 100 grams) cooked according to package instructions
- 1/4 cup raw cashews or peanuts, toasted and chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup rice vinegar
- 2 Tablespoons soy sauce
- 2 cloves garlic, chopped
- 2 Tablespoons honey
- 2 Tablespoons peeled and minced ginger
- 1 Tablespoon sesame oil
- In a large bowl, mix the cabbage, kale, cilantro, basil, spring onion, toasted nuts and soba noodles.
- Add the ginger, garlic, veggie oil, sesame oil, rice vinegar, honey and soy sauce to a blender and blend for just a few seconds to combine.
- Pour the dressing over the cabbage mixture and toss to combine.
- Serve it warm, cold, or room temp.