Howdy! Hope you had a glorious Wednesday. I've been a sweaty beast all day - it hit 86 degrees today! I have a refreshing cabbage salad to share with you, but first I wanted to give you a sneak peek.
My Twitter followers know that Evan roasted his own coffee beans last night. This is what I'll show you for now...
Yeah, that's an old popcorn popper from Goodwill (only six bucks!). Oh, and some tin cans. I'm going to try and talk Evan into writing a guest post about coffee and roasting beans. I don't think I've mentioned this before, but Evan is quite addicted to coffee. We joke that there's worse things in life to be addicted to - so it's all good!
So back to that cabbage salad...I made this Sunday night after realizing we had a ton of vegetables leftover from our CSA box.
This was unbelievably fresh! Although I guess not really unbelievable - I did use local, organic produce! :)
I served it alongside some baked tofu (my fave), and it was a match made in heaven. You could definitely use any type of vegetables that you have on-hand. This is a great way to get your veggie servings and use up produce that's on its last leg!
Cabbage SaladSource: Yours Truly!
1/2 head of cabbage, shredded
1 zucchini, cubed
3 carrots, sliced
3 celery ribs, sliced
1 small onion, chopped
1 tablespoon olive oil
2 tablespoons soy sauce (low sodium)
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
Combine vegetables in a medium bowl. In a separate (small bowl), whisk the remaining ingredients and pour over vegetables. Toss to combine - and enjoy!