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.