In honor of Fat Tuesday, of course I wanted to post a Mardi Gras-themed recipe today. I thought about making a king cake, until I looked up some recipes and realized how labor intensive they are.
Damn. Makes me appreciate the king cake that my mom sends me every year.
Every year except this one, that is.
Trying to make a subtle point about the pregnancy weight, eh Mommy Dearest?
No king cake this year…but how’s about a salad?!?
*crickets* *crickets* *crickets*
Okay, so this salad isn’t quite as moan-inducing as a cream cheese and praline-stuffed king cake.
It is vibrant, and refreshing, and it really showcases the beautiful colors of Mardi Gras:
Cabbage, Edamame, and Pineapple Salad
1/2 head purple cabbage, thinly sliced
1.5 cups shelled edamame
1.5 cups pineapple, cut into bite-sized cubes
1 tbsp. toasted sesame oil
3 tbsp. tamari
1 tbsp. brown sugar
juice and zest of 1 lime
Combine cabbage, edamame, and pineapple. In a small bow, whisk together remaining ingredients for dressing, and pour over salad. Refrigerate for 1-2 hours before serving to let the dressing marinate.
Mmmm…perfect blend of salty and sweet. This would be great as a vegetarian main dish, or served along side grilled salmon or chicken.
And next year…king cake.