Chinese Cabbage Salad

11/13/2014

PB150935

IMG_1210

Gary and I just returned from helping his parents move from their century farm to a nice big new house. It’s a bittersweet move, leaving behind the large garden spot and many memories, but I have no doubt that other vegetables and memories will grow there as well.

Screen Shot 2014-11-13 at 12.39.44 PM

Gary’s dad, Melvin, is a proud farmer. His Chinese cabbage is just as legendary as his large sweet potatoes. This recipe is Gary’s mom’s standard. It’s quick and healthy, and the celery seeds give it some extra tang.

Ingredients:

1 head Chinese cabbage, chopped
1/3 c apple cider vinegar
1/3 c granulated sugar
1/4 c olive oil
1 T celery seeds
S&P

Instructions:

Chop cabbage and put in a bowl. Combine all the other ingredients in a small bowl and mix well. Dump over the chopped cabbage and toss. You can serve it immediately or the next day.

0 Comments

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: