Friday Night Supper

There's always the infinite question "what's for dinner?" inspiration is often sparse, especially when the temps start to climb I feel myself less and less wanting to eat. But eat we must, and feed I must.
It's not super hot out today, but muggy enough that a salad sounds good. Vegetables. But not the boring same-ol' leafy greens.
Today I'm going with an Asian Cabbage Slaw. (base recipe taken from "Greens, Glorious Green!" by  Johnna Albi & Catherine Walters. Which, if you don't own this book I cannot recommend a better cook book. There are so many many delicious ways of eating all of those greens.

You will need:
bok choi
Chinese cabbage
red cabbage
carrot
scallions
parsley or cillantro
rice -, udon -, somen noodles (whichever you prefer)

source of protein:
teriyaki tofu for the vegetarians
shrimp or beef are also delicious options

Dressing:
oil
rice vinegar
Mirin or Sherry
Toasted (dark) Sesame Seed Oil
Tamari or pinch of Sea Salt
dry mustard or Chinese hot mustard
Toasted Sesame seeds


Of course I started dinner and noticed I didn't have red cabbage. Oh well, I just used more green.
Shred the cabbage, carrots, slice the scallions and bok choi & put in large mixing bowl.

Prepare meat - we got a steak (my son thought stakes came from Rhinoceros!), sliced this very thinly and stir fried it in some butter, minced garlic, grated ginger, and rice vinegar.

Prepare noodles according to package directions. Run under cold water & add to bowl. Mix dressing, pour over and mix well. Toast sesame seeds and sprinkle over salad. Place in serving bowls, add meat and enjoy!