This cold pasta salad is gooooood. So good. I'm a big, big fan of pasta salad. I have a friend that can't stand the taste and texture of cold pasta, and I'm afraid I can't relate. I can't even relate a little bit. I could eat cold pasta salad for breakfast, lunch, dinner, 4th meal, and beyond. The taste? Yum. The texture? Hits the spot. I can sympathize with my friend though, because there are plenty of yummy foodie things that I can't stand. Rosemary, for one. Beets. Liver. The hubby's green juice he makes in the morning. It's funny how one person's filet mignon can be another person's, well, liver and onions.
Let's talk Thai Pickled Cabbage. I saw the recipe on one of the blogs I follow, Sidewalk Shoes, and I knew I just had to try it. Pam made it sound right up my alley. And it twas'. We've got lots of access to cabbage right now, with it being proliferous at the farmer's markets. Plus, the hubby's uncle grew some. I thinly sliced a whole head, and got it into that delicious pickling liquid as soon as I could. I ended up letting it pickle for 2 weeks, mainly because that's how long it took me to get to it! That 2 weeks did that cabbage good. Upon opening that jar, I was hit with sweet, salty, and earthy scents wafting up at me. And wow, does this cabbage ever have flavor. It adds so much to the salad. If you decide to make this dish, do not (under any circumstances) skip the pickled cabbage.
When I first made the cabbage, I wasn't sure what I was going to use it for. I finally decided on a pasta dish, and since the pickled cabbage is cold, I deduced that the dish should be cold as well. I picked up a package of udon at the grocery store, a thick Japanese buckwheat noodle. All that was left to do was add a chopped, grilled chicken breast and some shredded carrot. Oh yeah, and make some sauce. I ended up making a saltier sauce to balance out the sweet and spicy of the pickled cabbage. It worked perfectly, the taste ended up an exercise in balanced Asian fusion. I sat down with a plate for lunch one day, and after a few slurps, it seemed the pasta had disappeared. Almost embarrassingly fast.
Oh, how I heart Asian food!
Happy Friday of a long holiday weekend! What does everyone have on tap? The hubby and I are nutty coocoo, and we are running another race tomorrow. I'll be running my first 10K. Funny how I ran a 7-miler before I ever ran a 10K. I'm excited, and a little nervous. The course is a little hillier than I'm used to, but hills are good for you. I really need to run more of them, I just get so comfortable at my little training spot. I haven't made a goal, because I'm not sure of what it should be. The hubby and I ran hard last weekend, resulting in a little fatigue this week. We ran twice, and both felt hard. We did some cross-training at the gym yesterday, and today is just yoga. I'm going into the race with fresh legs, but I'm still unsure. Especially with a hilly course. I'd like to come in at 1 hour, but again, I'm not sure if that's realistic with the hills. I guess we'll see, won't we? We've also got a family cookout later after the race. I'll be preparing cupcakes today, yay for baking! I'm going with classic chocolate cupcakes, with vanilla frosting and sprinkles. Perfect for the kids. After the cookout? The hubby and I will be parked on our couch, either asleep or awake cheering on the Ducks. I can't believe the Ducks are playing at 10:30 Eastern time. It'll be a miracle if we are able to stay awake for that. Then, there's Sunday...
Sunday is draft day!
Yep, it's that time of year again for fantasy football! I can't wait to pick my team, because as of this very moment, I have not one clue of the direction I'm going. And I love that. One of our couple friends participates in the league with us, so they'll be here with us and we are making a tail-gate worthy spread. My girlfriend is making a taco dip and salsa, and I'm planning on whipping up bacon and cream cheese-filled jalapeños. And of course, there will be beer. No draft is complete with a cold brew!
Happy Labor Day Weekend friends!
Ingredients (serves 4-6):
Thai Pickled Cabbage-
1/2 cup lime juice
3 tbsp fish sauce
1 tbsp kosher salt
1 tbsp sugar
2 tsp ground ginger
1 garlic clove, minced
1 head cabbage, thinly sliced
1 small jalapeño pepper, thinly sliced
10 oz udon noodles, prepared according to package directions
1 cup carrot, shredded
1 chicken breast, grilled and chopped
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil
1 tsp honey
sesame seeds, thinly sliced scallions (optional-garnish)
1. Prepare pickled cabbage- in a large mason jar, combine lime juice through garlic. Put lid on jar, and shake thoroughly. Open jar, and shove cabbage and jalapeños in. Cover, and shake. Place in fridge for 2 weeks, shaking every once in a while.
2. In a large bowl, combine noodles, carrot, and chicken. Drain cabbage, and add to bowl.
3. Prepare dressing- in a small bowl combine soy sauce through honey. Whisk to combine. Drizzle dressing over salad, toss to combine. Top with sesame seeds and scallions, if using. Serve immediately.
|Thai Pickled Cabbage recipe adapted from Sidewalk Shoes.|