Recipe and Photo by Megan Winfrey

For not being a salad person, I've been making a ton of them lately! Not to say that I dislike salad, it's the total opposite.

I long to be a salad queen like my fellow blogger Mackenzie but lack the confidence to seemingly "throw it all together" into an effortlessly beautiful and delicious dish.

To get my feet wet I've been following recipes, which has helped me understand the gist of proportions, texture, acidity, and the myriad of other components that make the perfect salad. With each composed salad that I make, I get it a little bit more - and hopefully, I'll soon be able to grab whatever from the fridge and pantry and whip up a "salad thing" with confidence. Until then, I'm enjoying making recipes like this...



Crunchy Cabbage & Ramen Slaw

• 1 small cabbage, cored and chopped
• 1/2 cup cilantro leaves, rough chopped
• 1 bunch chives, rough chopped
• 2 tbs. toasted sesame seeds
• 1 package of plain ramen noodles, dry
• 1/3 cup vegetable oil
• 1/4 cup rice vinegar
• 1 tsp. sesame oil
• 1 tsp. soy sauce

Combine the first 5 ingredients in a medium-size bowl and combine well. If your sesame seeds aren't already toasted, just throw them in a pan over medium-high heat, shaking constantly for about 5 minutes or until fragrant.

In a mason jar, combine the liquid ingredients. Put the lid on and shake well. Dress the salad just before eating! The salad will keep in the fridge for up to 3 days and the dressing for up to 2 weeks.