I had experimented a lot, till I finally found my own favourite salad dressing. It's both tasty and colorful, and could easily be a dish in itself. I usually make this dressing when the salad is green, made of usually chinese leaves or corn salad (also known as valeriana locusta). I buy some green vegetables on my way to work, use this dressing and voila, there's my delicious lunch.
I grew up on meats and the one that I miss most, only flavor-wise, is bacon. I enjoy creating recipes that taste as close to my old unhealthy loves as much as possible. After researching this recipe and making my own adjustments and additions, I have been able to bring that salty crunch back into my life. My new obsession is the raw BLT, and I do intend to share that recipe with you all soon too, so stay tuned.
Submitted by emilyjayne on March 2, 2009 - 11:03am
This is based on/inspired by roshi' Kung Wow Veggies. I am always in the mood for chinese and ethnic flavors. It reminds me of lo mein I used to get at a chinese place in Boston. This took about 5 mintues or less and it's so yummy. Thanks Roshi! And thanks me!
I can't eat raw cabbage because it gives me gas. Fortunately, fermented cabbage, aka saur kraut, is a flatulence-free way for me to get the goodness of cabbage into my diet. Cabbage is also an amazingly cheap anti-cancer superfood. One important step in making saur kraut is to shred and massage the cabbage well enough so that lots of juice oozes out from the cabbage. I never have time to do that! So, I came up with this simple method for juicy saur kraut without the sore muscles from all of the shredding and massaging. It relies on juicing some of the cabbage and using the cabbage juice as a marinade. I hope you like it!