Cabbage Salad with Ramen Noodles

Last Sunday when Jammer was still with us, when he was still resting in his little bed next to my desk in the Little House, we harvested a couple of fine cabbages, glittering with raindrops, and we made a cabbage salad. We’d check on him, maybe brush him (softly), maybe try to feed him some baby food, and then we’d do some more cabbage-chopping, in tears. The resulting salad was strangely, sadly delicious–sweet and salty and crunchy. We didn’t know Jammer was going to die, so we made a cabbage salad. We didn’t know what else to do, so we made a cabbage salad. And now it’s the same way, now that he’s dead: I don’t know what to do, so I’m writing about making a cabbage salad.

Cabbage Salad with Ramen Noodles

Ingredients:

1 large head cabbage, chopped
5 green onions, chopped
2 carrots, shredded
2 pkg. Ramen noodles (just the noodles, not the flavor packs)
½ cup sunflower seeds
½ cup slivered almonds
½ cup vegan butter

Dressing:

1 cup canola oil
2 Tbls soy sauce
1 cup sugar
½ cup apple cider vinegar
1 tsp salt

Directions:

Break up the Ramen noodles. Brown the noodles, sunflower seeds, and almonds in butter and set aside.

In a large bowl, toss noodles, sunflower seeds, almonds, cabbage, onions, and carrots together.

Combine dressing ingredients. Toss into salad.