A couple of decades ago for a “Halloween-Themed Meal,” I’d have put out a bowl of Frankenberry and called it a night.
Four children and the invention of the Internet later, I feel an unnatural urge to theme everything we eat in October into some sort of spooky, ghoulish or otherwise macabrely-crafted fare.
Today I came up with this Scarecrow Salad. It’s a deconstructed, then constructed again, updated Oriental cabbage salad with edamame.
And a cry for help.
1/2 head of green cabbage, chopped (2 whole leaves reserved)
1/2 head of purple cabbage, chopped (2 whole leaves reserved)
3 scallions, 2 chopped, 1 cut into 3 equal pieces
1/3 cup sliced almonds, toasted
2 T. sesame seeds, toasted
2/3 c. shelled edamame, thawed
2/3 c. Chinese noodles
1/3 cup soy sauce
1/3 c. sugar
1/2 oil seasoned rice vinegar
1/2 c. oil
1 teaspoon grated fresh ginger
Assemble the scarecrow on a large plater first. With the chopped green cabbage, form two “legs,” then use the purple cabbage to form the chest and arms. Place a small mound of the almonds for the head, while the 3 scallion pieces forms the hat.
Lay trimmed pieces of the whole cabbage leaves over the body and limbs accordingly to give it a cohesive look. Place a small amount of Chinese noodles at the feet and hands, an edamame for the buttons and features for the face.
This only uses a fraction of the ingredients–all of the rest should be placed into a large bowl.
Whisk the dressing ingredients together, and pour over the salad in the bowl. Toss to coat, cover and refrigerate for at least an hour, but preferably 2-4. (Cover the scarecrow platter with plastic wrap and refrigerate as well.)
Serve the dressed salad along side of the scarecrow, or, after your guests have been adequately amused, explain that a tornado has blown through and Mr. Scarecrow was blown back into the bowl. He may not have a brain, but you have a stomach so all’s fair in Oz.
©2013 Tracey Henry