What Memories Are Made Of: Asian Cole Slaw

 Food.  It nourishes us.  It comforts us.  Most of all, it connects us.  We build memories and relationships around food.  We build identities of culture, of self, and of success around food.  It amazes me the power that food can have when I smell something familiar cooking, such as Chicken Schnitzel, and I am transported back to my six year old self who is climbing the steep stairs in Haifa to my apartment (all 100 plus of them) and as I open the door, the comfort of the meal to come washes over me and I feel safe and happy.  Food in all cultures is the cornerstone of family celebrations, the bond of generations coming together, and the vision of future generations sharing in the same recipes.

We determine our success often by the friends we can gather and the food we can serve; by the restaurants we can afford to eat at; by the types of food we can make to support our families.  Our lives, our cultures, our thoughts, often revolve around food and how we will use it to nourish our bodies, to nourish our souls, and even just to satisfy a hunger.  Sometimes we abuse our food, but sometimes we let it console us and that is food in its proper element, doing what it does best.

For this post I wanted to take a food that is so central to my memories, my mom’s Asian coleslaw (kind of an odd choice considering we are from Israel).  Now that my parents have moved backed to Israel this salad is the quickest way for me to connect back to all those holiday dinners we have had here in America over the past 19 years.  Even more so, this salad was served at my wedding and it represents love, happiness, family and togetherness.  The salad is super, super easy to make but due to its heavy sugar content, it should be saved for special occasions and family gatherings.  Warning: once you make it, you may just become addicted.
Today, I wanted to feel connected to my Ima and Aba (mom and dad) and so I made this and am sending this post out to them and all of you who may feel a little lonely or if you want to gather your family and need an "excuse."

This salad is so good, even my cat likes it!!

Recipe:
Like I said, this is super easy.  If you want to make it healthier and enjoy it more often you can substitute Splenda for the sugar and use reduced sodium soy sauce.  Note: Make sure you use vegetable oil and NOT Extra Virgin Olive Oil because the fruitiness of the extra virgin over powers the other ingredients and you don't really get the sweet and sour taste that makes this salad special.  My mom uses one cup each of the nuts but I find it to be too much nuts; you can always increase or decrease depending on your preference.

The dressing will be enough for two bags of shredded cabbage.

Shredded Cabbage (I use Dole's prepackaged)
1/4 cup Vegetable or Connola Oil
1/4 cup Soy Sauce
1/4 cup Apple Cider Vinegar
1/4 cup Sugar

1/2 cup Slivered Almonds
1/2 cup Pine Nuts
1/2 cup Sesame Seeds

In a dry skillet over medium-low heat, toast the nuts in batches (watch them carefully as nuts burn quickly, especially the pine nuts since they have a higher oil content).  The sesame seeds take about 2 minutes, the pine nuts 3 minutes, and the almonds take about 5 minutes.  Place nuts on paper-towel lined plate.
 Whisk the liquid ingredients and sugar together in a bowl or separate container.  Place cabbage in bowl on top of dressing or pour dressing over salad.  Mix and enjoy.