Japanese Cabbage Salad | Ep. 21 | Cooking in the Community Kitchen

Join Judy as she speaks with Linda Murray, head of Alberta Operations for one of our newest partners: Second Harvest. Second Harvest is Canada’s largest food rescue program. Their aim is to tackle food waste by working to redistribute it back into the hands of Canadians. Community Kitchen is proud to be a new partner and help be a part of the solution. Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Japanese Cabbage Salad

  • 1/2 Medium head of Cabbage

  • 1 pkg. Fresh bean sprouts

  • 2 Cups sliced mushrooms

  • 2 Green onions -sliced

  • Noodles from 3 ounces pkg. Ramen Noodles

  • 2 Tbsp. toasted sesame seeds

  • 1/2 Cup slivered almonds

  • 1/4 cup raw sunflower seeds

  • 1 1/2 cups chow mein noodles

Dressing

  • 1/2 cup cooking oil

  • 3 Tbsp. white vinegar

  • 1 Tbsp. sugar

  • 3-4 Tbsp. soy sauce

  • Flavour packet from ramen noodles

Watermelon Salad with Feta and Mint

  • 1/3 Cup extra virgin olive oil

  • 3 Tbsp. fresh lemon juice

  • 1/2 - 1 tsp. Salt

  • 1 tsp. Tabasco

  • 1-2 tsp. Sugar

  • About 10 cups of Watermelon (cubed & scooped into balls)

  • 2 Cups feta cheese-crumbled

  • 1 1/4 Cups pitted Kalamata olives - coarsely chopped

  • 1 Small sweet onion-diced

  • 1 Cups coarsely chopped mint leaves

Optional: fresh blueberries

Preparation

Japanese Cabbage Salad

Japanese Cabbage Salad

Emply seasoning mix into a jar or blender bottle. Add the remaining dressing ingredients.

Shake well! Set dressing aside.

Shred cabbage. in a large bowl place all ingredients except for Ramen and chow mein noodles.

Just before serving, toss with dressing. Add both chow mein and ramen noodles.

Watermelon Salad with Feta and Mint

In a large bowl whisk the oil, lemon juice, salt, tobacco and pepper. Add watermelon, crumbled feta cheese, olives and onions. Toss gently.

Garnish with the mint leaves. Served chill or at room temperature.

ENJOY!

Brittney Nordin