Excerpts from my kitchen escapades earlier:
Me: *attempting to use the Cuisinart* Why. Won't. You. Lock?!
Cuisinart: *refuses to lock*
Me: *fiddles with* Aha! Oh no, the cabbage won't fit!
Cuisinart: *is smug*
Father: *laughs and then attempts to help*
Me: *clutches Cuisinart lid* No! My toy!
Father: *gives up and leaves*
Cuisinart: *shreds cabbage quarter in two seconds*
Me: Cool! Let's go again!
Me: Ma, are the sesame seeds supposed to be imitating popcorn? Ack! Back, you foul yummy beasties!
And I spent a good fifteen minutes with my bum in the air with and my head in a cabinet trying to find all the various bits of the Cuisinart. My new favorite toy, though. *evil grin*
Oh, you want the recipe?
Awesome Asian Cabbage Salad
1/2 cup vegetable oil (we use corn oil)
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon ground black pepper
one 3-ouch package of ramen noodles, broken into small pieces, plus flavor packet
one medium head of purple cabbage, coarsely chopped or shredded
1/4 cup sesame seeds, toasted
1/4 cup slivered almonds, toasted (preferably blanched)
Mix oil, vinegar, sugar, pepper, and ramen seasoning in large bowl. Add cabbage, noodles, sesame seeds, and almonds and mix until coated. Refrigerate at least 10 minutes before serving. Can be saved up to 24 hours if refrigerated.
Serving suggestion: top with chopped scallions and serve with Asian rice (Kokuho Rose is the house brand) and grilled chicken, fish, or pork in an Asian marinade (Newman's Own Sesame Ginger Dressing works really well). Pick the flavor of your ramen based on what you're making the salad with, but Original/Oriental/Plain is always a safe bet.