This crunchy Asian salad has been a favorite in my summer lunch lineup. The ingredients vary based on whatever is available at the moment, but it is always fresh, nutritious, and full of crunch.
This Hawaiian Sesame Cabbage Salad recipe has vaulted to my list of favorite ways to use cabbage. I knew it had the makings of a favorite when I first saw the recipe. I mean, it is crunchy and includes sesame oil, the combination of which can certainly float my boat.
When KC’s aunties started to help her paint pumpkins this past weekend, I was staunchly in observer mode. A paint brush does nothing to stir my soul. But a rainbow of fresh produce? Now we’re talking!
When I posted about Stir Frying Fall Flavors, I failed to provide photos. Tonight, though, I was ready! The basic premise for the meal was that I was broiling some white fish, cooking up some brown rice, and stir frying an assortment of some beautiful veggies, all to be accompanied by a very simple curry sauce. After I started the rice, I prepped the veggies…sweet potato, purple cabbage, onion, sweet red bell pepper, and curly kale.