As you may have heard, Colorado has faced another tragedy — the theater shooting on 7/20 that killed 12 people, and wounded many more.
I know in the days and weeks ahead, we will hear many of the stories of the victims, and hopefully that will outshine the ugliness of the shooter. I just wonder … what would go through someone’s head to do something like this? A PhD student studying neuro-science (whatever that is .. ), dropped out of school, purchased weapons and ammunition .. took Vicodin a couple hours before the shooting?? Booby trapped his apartment … colored his hair red and called himself the Joker .. I’m just at a loss. I always try to think what people might have been thinking when this was planned out. I mean .. there is no way to understand. I think trauma has a way of doing that to you. You want to understand .. but understanding is not good enough. More than ever, I am thankful for my husband and our life together. I want to celebrate the little things, and not take a moment for granted. It seems like I have had a lot of bad news recently. But I know it will get better! I believe events like this bring out the innate goodness in people .. even though much healing will be days, months, years in coming. Please join me in continuing to pray and think good thoughts for all the people suffering this tragedy. It is definitely needed!
Now for the real reason for this post … Recipe Redux!
About a month ago, a co-worker brought me some fresh sauerkraut from her CSA. She said she didn’t like sauerkraut, so I was more than happy to take it! (Plus, isnt’ free food always the best??) That sauerkraut was SOOOOO incredibly good!!! So, I went out and bought some cabbage plants to hopefully grow my own cabbage
Ever since then, I have wanted to make a cabbage salad. This months Recipe Redux theme gave me just that opportunity! The theme is “no cook meals” – because who wants to cook when it is so hot outside?? I wanted to pair peaches with this salad, and the rest just seemed fall together! I love how it turned out!
Peach and Smoked Salmon Cabbage Salad
Print this recipe!
1/2 head green cabbage, shredded
12 small/medium radishes, trimmed and cut in quarters
1 peach, diced
1/2 pound smoked salmon
1/4 cup peanut flour
1 tbsp tarragon vinegar (or your choice of vinegar)
1 tbsp sesame oil
2 tbsp soy sauce
1/4 cup water
1/4 cup peanuts, chopped
2 green onions, sliced
In a large bowl, combine the cabbage, radishes, peach and smoked salmon.
If your radishes are larger, you can slice them – mine were pretty small, so I just cut each radish in quarters.
I just shredded the salmon with my fingers, so I could keep it chunky, but in bite sized pieces.
In a separate smaller bowl, combine the dressing ingredients. Whisk to combine.
Prepare the garnishes – cut the green onions, and chop the peanuts.
Pour the dressing over the salad and let marinate at least a few minutes, or up to a few hours before serving.
Add the garnishes right before serving.
There are a lot of different flavors in this salad, but I think they all work together really well!
If you would like to keep this salad vegan, simply leave out the salmon.
PS I have absolutely no idea how to use chopsticks, so you can bet I did NOT use them to eat this salad. I have tried so many times, but I just don’t have the coordination to make my fingers work! I stuck with a fork. But don’t the chopsticks look pretty???
Recipe Redux is first and only recipe challenge founded by registered dietitians, focused on taking delicious dishes, and making them better for you. Click below to check out the other entries this month!