UNA’S ASIAN SLAW SALAD
Cabbage season on the East Coast

Growing up in a traditional Irish home, cabbage was a staple so much that I kind of got to not desire it, especially, boiled forever with ham and pigs knuckles (which my Dad loved).  I will not deny when I reminisce on those Saturday’s our house was filled with the smell of this dish cooking, it makes me smile. I knew my Mom was in her element. Today, I am the same. The kitchen, good food, friends and family gathering is just so beautiful. I long so much to have this back in my life. In the interim, creating seasonal dishes whether new or tried and true recipes, it is all wonderful. During this pandemic, I cook in my perfect cottage kitchen and share with whomever is near that day. Cabbage has been in abundance everywhere and I want to create yummy dishes to take advantage of its so many nutrients we need in our daily diets.

UNA’S ASIAN SLAW SALAD
2 servings

*Salad ingredients:
2 cups thinly sliced cabbage
5 breakfast/French radishes sliced thinly
2 cups fresh spinach
1/4 cup finely chopped red onion
1 medium carrot – peeled and sliced thinly
Toss all ingredients in a salad bowl.

*Miso Dressing: (yield 1 1/4cups)
1/4 cup sesame oil (or peanut oil)
1/3 cup rice vinegar
2 tblspns water
2 medium carrots peeled and chopped in a food processor
1/4 cup white miso
1 clove of garlic
1 tablespoon pickled ginger
Salt & pepper
Combine all ingredients in a blender until you have achieved a smooth texture. If it is too thick, I like to add a little more water. A little lemon juice is great too!
Add a little dressing at a time until salad is coated but not saturated.
As a little addition, you could add crushed peanuts or toasted sunflower seeds.
Bon Appétit