Happy Summer! This is my 100th blog post on my one year anniversary of writing this little recipe collection so I hope you’re enjoying this as much as I am! If you’ve tried any of these recipes, be sure to let me know what you liked or didn’t like.
Today I made something really easy and different because I had some half cabbages and a few other ingredients on hand. I knew we were barbequing ribs, and usually coleslaw is the side dish but today begged for something different.
This side dish has a lot going for it…cabbage which is good for you (I’m such a Mom), the crunch of the noodles, the sweet heat of the Thai chili sauce, apples, onions and more! We had ours Cabbage salad warm to go alongside the ribs and some seasoned potato wedges.
Here’s the ingredients which serves about six people:
- 2 1/2 cups of chopped red cabbage
- 4 cups of chopped green cabbage
- 2 cups diced Vidalia onion
- 2 tbsp. butter
- 1 large apple – peeled, cored and diced
- 3 tbsp. Thai chili sauce (I used President’s Choice “Memories of Thailand”)
- 2 tbsp. or more of Chinese noodles
- 1/8 cup cashews, chopped (garnish)
- 1/4 cup diced green onions (garnish)
Chop/dice all the vegetables and the apple. In a large frying pan, heat the butter until bubbling, and then add the Vidalia onion. When softened, add the apple and stir occasionally for 5 minutes. Add the cabbage and sauté uncovered stirring occasionally for about 10 minutes. Stir in the Thai chili sauce and take off the heat as soon as the sauce has warmed. If it’s out of the fridge that’s about two minutes. Rough-chop the cashews and just before serving, sprinkle the cashews, Chinese noodles and green onions on top.
Hope you like post #100 folks. Have a great rest of your day, wherever you are!