I am just back from celebrating E.'s 30th birthday. When she was diagnosed with breast cancer 5 years ago, she said, "I just want to live to be thirty." A few weeks ago it was uncertain if she would make it this far. She has some more discomfort, is going to the doctor later this week to see if her cancer is progressing again. But today was about celebration.
There must have been more than sixty people, including lots of small children, crammed into the house and on the deck. A typical Northwest evening, 50 degrees and a bit rainy, not quite luau weather but E. wanted a Hawaiian-themed birthday party. I wore one of Rik's aloha shirts over a long-sleeved shirt. Brought my sister's recipe for ramen salad for the potluck, and enjoyed a hamburger, macaroni salad (very Hawaiian) as well as pineapple upside-down birthday cake. And a margarita!
2 (3 oz.) pkg. Ramen noodles (I like Oriental flavor)
1/2 head cabbage, sliced
1 cup shredded carrots
3 tbsp. sesame seeds
3 tbsp. sunflower seeds
1 c. sliced almonds
1/2 cup diced red pepper
4 green onions
1/2 cup cilantro, chopped
3 tbsp. rice vinegar
3 tbsp. or less sugar or honey
2-4 tbsp. oil (can combine sesame oil and olive oil)
1/4 tsp. pepper
1 tbsp. soy sauce
Contents of ramen seasoning packet
Break apart ramen and toast with seeds and almonds in 350 degree oven for 6-7 minutes. Cool.
Combine all ingredients for salad.
Stir or shake dressing ingredients together to emulsify. Don't mix dressing with salad until last minute!
May add cooked & shredded chicken OR 1 can tuna.