After years of saying "We should really get together" every single time we ran into former coworkers (who we really do consider friends) at happy hours or events, we are finally having a few of them over for dinner tonight. On the menu: slow cooked pork shoulder Cubano (think lots of citrus and garlic) with cabbage salad and cilantro rice.
Mondays are brutal enough on their own, so we lightened the load by cooking the pork and prepping the salad yesterday. While the pork certainly gets us ready for cool weather "hibernation mode", the crunchy, veggie filled salad and fresh cilantro in the rice will keep it on the lighter side.
Oriental Cabbage Salad Recipe (toss with chicken to make it meal of its own):
One package coleslaw mix (or the equivalent of shredded purple and white cabbage and carrots)
Half a head of Savoy (the crinkled leaf cabbage)
Extra shredded carrots
4 green onions, chopped
(note: I am going to add a couple cups of shredded broccoli mix to amp up the veggies; you could also add tomatoes, red or green peppers, etc.)
Half a cup of toasted silvered almonds
Half a cup of toasted sun flower seeds
Package of Oriental Ramen Noodles (reserve the seasoning for the dressing) - crushed and sauteed in butter (note: I am just going to toast them without the butter)
For dressing: heat 1/2 cup white vinegar, 1/2 cup vegetable/canola oil, 1/4 cup sugar and the seasoning packet. Remove from heat once the sugar has dissolved.
Toss everything together 30 minutes before you serve. Bon appetit!
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