Thursday Kenneth made some fantastic tempura with carrots, parsnips, sweet potato, turnip and onion. To go with it, I made an oriental-influenced coleslaw to use some of the cabbage we still had in the fridge. Kenneth had used up all the soy sauce in the tempura dipping sauce, so I had to improvise.
cabbage, sliced thinly
1/4 cup sesame seeds, toasted
1/4 cup sunflower seeds, toasted
1/4 cup soy nuts
1-2 T sesame oil
3 T rice vinegar
1 T worchestershire sauce
2 T honey
It tastes better if you let the cabbage marinate in the dressing a while.
Yesterday we had friends over for dinner and barbecued the T-bone steaks we got from the meat share. TASTY. I'll post the other veggies in the next blog, but I also made a coleslaw to go alongside. Very simple but very good. I don't like really mayonnaisy coleslaw, but this suited me.
2 T mayonnaise
3 T cider vinegar
2 green onions, sliced.
We STILL have cabbage in the fridge, even after all that. We have neighbours with a new baby, so I was going to make an unrolled cabbage roll casserole for them ... until Kenneth reminded me what cabbage did to Ria when I was breastfeeding. So I made a pizza instead. Ah, well, maybe I'll make coleslaw again tonight.