I can't believe it's already been a month since our "Jeep Week" trip. We gathered our friends, packed up 7 Jeeps and hit the trail in southwest Montana, each night bringing us to a different location. We camped in a beautiful meadow the first night and found amazing mountain lakes the other nights. While several folks stayed the full 9 days, we stayed only 5, which was plenty considering the amount of dirt we accumulated!
Our meals for the trip were planned so each couple only had to make one breakfast or one dinner. We had dinner and made pulled pork and this salad. I hadn't made it previously, so I put it together and hoped for the best. I was surprised by how much everyone liked it and how quickly it was wiped out. Based on this success I made it again for our trip last weekend to see Tom Petty at the Gorge (awesome concert both nights!). Again, everyone loved it. So, here I am posting it to share. Just a hint, I prepared all the veggies and combined in one bag, put the almonds in their own bag and stored within the veggie bag. The dressing was stored in a tupperware container and I just let folks add as much as they wanted.
Naturally I found it at Simply Recipes.
Ingredients
2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded napa cabbage
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 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh parsley 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 Asian sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder
1 cup mayonnaise
Preparation
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.
PS - When this video is done, find the one along the bottom called "Sal & Elizabeth sledding at Cliff Lake". :)
One of our other hobbies is "Jeepin'!" We recently just purchased our first Jeep and no longer have to rely on our friends for a spot in their rigs. This was the first time out with ours and we had a great time. We really enjoyed our Memorial Day weekend with 3 days of camping and a total of 4 Jeep runs through the hills. It was also a fun time for me to practice with the camera.
On Sunday, a couple friends met up with us just for the day. Unfortunately in this picture, ours is behind the tree. I just couldn't seem to get it out of my way, or photoshop it out for that matter!
Lined up...
"Experts Only"