Lunch to go!
I work in an office three days a week, and I never buy my lunch. It’s too expensive. The food that sits out all day in delis is a bit disgusting. You can’t control for healthiness and wholeness of ingredients. And it’s usually boxed to go (or even stay) in a lot of wasteful packaging.
I’m not preaching, I’m telling it like it is.
But bringing lunch from home means you’ve got to make something that keeps well. And my stand-bys, though delicious, get old. I made up this Asian-inspired salad the other day, and I’m loving it as a late spring lunch. Next week I think I’ll sear up some tofu on Monday night and add it to the week’s salads to make them more filling.
One note: some of my lunch salads, like this amazing crunchy tuna thing I do with a mustard vinaigrette (which I’ll post about in due time), is fine if made the night before. This one can be assembled the night before, but wait til morning to add the nuts and dressing.
So here’s the “recipe,” feel free to add whatever other veggies or nuts sounds good to you:
A few big handfuls of shredded Napa cabbage
A handful of thinly sliced green onions
A handful of crunchy bean sprouts
A handful of slivered almonds
A splash of rice wine vinegar
A splash of sesame oil
A drizzle of Mirin
A drizzle of spicy sesame oil
— Nora
