If you’ve been following this blog for long enough you know that I looooooove insects. They’re cool, they have strange feet, and they come in all sorts of different colours.
Next weekend the boy and I are hopping in our car and driving down with a bunch of friends to see the 17-year periodical cicadas in New York state. Have you heard of these cool little creatures?!
A few fast facts:
-they spend most of their 17-year lives underground.
-the older cicada nymphs emerge pretty much at the same time in HUGE numbers to mate, and then POOF! They die after only a few weeks.
-the males aggregate and make really freaking loud noises to attract mates….so awesome.
Anyway, I’m excited! I’m 25, so this is the first time in my life that I will be able to go see my billion or so new friends. And if I like them I can meet their billions of babies in another 17 years. Isn’t the world awesome!?
I made you a salad that has nothing at all to do with the 17-year periodical cicadas, but like the cicadas it makes me excited and SUPER happy. This salad is crazy healthy, filled with delicious fresh ingredients, and is really easy to make!
Just chop your romaine lettuce and green onions, and set out your salad bowls. Layer bowls with lettuce, mixed cabbage, bean sprouts, and green onions.
In a canning jar, add olive oil, soy sauce, white wine vinegar, peanut butter, honey, water, juice from ½ lime, Sriracha, and ground ginger. Shake vigorously to combine.
Drizzle salad with dressing and top with chopped peanuts.
Have a great weekend everyone!
- ½ bunch romaine (I used red romaine), thinly sliced
- ½ bag of mixed cabbage (I used a mix with red cabbage, regular cabbage, and shredded carrots)
- Bean sprouts
- 2 green onions, green parts only, thinly sliced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp peanut butter
- 1 tbsp honey (or agave nectar)
- 1 tbsp water
- Juice from ½ lime
- ¼ tsp Sriracha
- ½ tsp ground ginger
- ½ cup salted peanuts, chopped
- Chop your romaine lettuce and green onions.
- Set out two bowls and layer them in the following order from bottom to top: lettuce, mixed cabbage, bean sprouts, and green onions.
- In a canning jar, add olive oil, soy sauce, white wine vinegar, peanut butter, honey, water, juice from ½ lime, Sriracha, and ground ginger. Shake vigorously to combine. You can also just whisk this together in a bowl if you don't have a canning jar.
- Drizzle salad with dressing and top with chopped peanuts.
Adapted from A Couple Cooks