Guest Post: Cabbage and Beet Salad

Today, another member of Emily's family generously shares a favorite recipe. As you've maybe noticed, I love a slaw. And I've mentioned before how [Emily's family and] I feel about beets (love). But setting aside the loveliness of the food in the photo below, can we pause for a moment and look at how beautiful Kodiak, Alaska is? Is that panorama what today's guest poster Sally gazes out upon each morning? The grasses! The water! The mountains!

Thanks, Sally, for taking time out from your beautiful view to share this recipe with us!


I'm Emily's aunt Sally who lives in Kodiak, Alaska. Most meals I make do include meat (venison, elk, caribou, salmon, halibut, crab, scallops, shrimp, musk ox, rabbit, ling cod, black bass, etc.) I have a long "trap line" of friends who kill wild game and I do fish (salmon & halibut & cod). But I do have a great salad that I love and was turned on to by a great friend I went to UCSC with.

1/2 large cabbage
1 small beet, or 1/2 large beet
2 carrots

Mandolin cabbage or FINELY slice cabbage. Shred on medium carrots and beet.

1/4 cup pumpkin seeds

Dry roast over medium heat until you hear one pop then flip and turn off.

Dressing:

1/2 cup olive oil
1/3 cup rice wine vinegar
1/8 cup soy sauce
1 TBS sesame oil

Since I am single, I make this all up and then eat for a few days, dressing as I need. Toasting a few more pumpkin seeds as I desire. As a "light" meal, place a "bed" of rice under.