Friday, March 11, 2011


Just wanted to pass along a note of thanks to all you loyal readers!  Your thoughts and love are much appreciated!
...and a special thanks to my Number One fan (..if you don't know who you are, we had lunch today--and it was awesome! :).  Just knowing that I have inspired you to think differently about food--and that you and your family are enjoying the benefits of those changes, has made every bit of this "Food-ivore" journey worth every second!
...and if you want to start a fan-club, I wouldn't object !! Ha!

I can't think of a better way to spend my time or energy--you all inspire me!
Thank you!

I am always on the lookout for a new salad recipe--it is such an easy way to incorporate more vegetables in your meal and to add a quick side dish!
I found this recipe today online at and adapted it a little to what I had in the fridge and cut the recipe in half.  Here is the original recipe, I switched out the almonds, radishes and snow peas, and added walnuts, red peppers and carrot--I think any veg would be great in this one!
Madeleine declared it "brilliant"!  I can't think of a better endorsement than that!

Napa Cabbage Picnic Salad Recipe

  • 2/3 cup slivered almonds
  • 1 head napa cabbage thinly sliced or shredded
  • 12 ounces snow peas, strings removed, rinsed and thinly sliced
  • 1 1/3 cups thinly sliced radishes
  • 1 1/3 cups thinly sliced green onions (including greens)
  • 1 1/3 cups lightly packed fresh cilantro leaves
Dressing ingredients
  • 3 Tbsp rice vinegar (seasoned or unseasoned)
  • 2 Tbsp sugar
  • 2 Tbsp soy sauce
  • 1 clove peeled and minced garlic
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne powder
  • 1 cup mayonnaise


1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Serves 14-16.

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