This is year my beloved grandmother will be spending Mother’s Day in a nursing home. It will be her first Mother’s Day since her horrific stroke and I wish more than anything we could be with her to celebrate. If I were there I wouldn’t hesitate to whip her up some of her favorite dishes. (Unfortunately, we are 5,000 miles away and we’ll have to settle with sending her some photo gifts in the mail.) However, my parents and brothers (along with my sister-in-law) have assured me that they will be hosting a little potluck in honor of my grandma at her “new home” so she’ll have something special to eat on Mother’s Day.
The only problem is that the stroke has severely limited the types of food my grandmother can consume. Her ability to chew has been compromised and she has a host of other physical challenges to deal with. Still, if I were there I would make the following recipe for her—it’s one of her favorites. Granted, I would have to mash it up into tiny pieces, but at least she would be able to experience the flavors.
On May 11th I hope that you will be able to spend time with the women in your life who have served as mother figures. And if you are looking for a dish to serve at your Mother’s Day feast consider preparing one of my grandma’s favorites.
Here it is:
CHINESE SHRIMP AND NOODLE SALAD
Ingredients:
1 (3 ounce) package shrimp or chicken flavored ramen noodles, crushed
1 cup cashews or almonds, chopped
2 tablespoons melted butter
1 tablespoon sesame seeds
6 to 8 cups chopped Napa cabbage
3 to 4 cups spring mix lettuce
1/2 cup chopped
1 cup shredded carrot
1/2 red pepper, sliced thin
1 cup snow peas, lightly steamed
1 lb. cooked shrimp, peeled and de-veined
1/4 cup white sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
3/4 cup rice wine vinegar
1 tablespoon soy sauce
Fresh cilantro
Directions:
Preheat oven to 350 degrees.
Line cookie sheet with foil. Place crushed noodles, nuts and sesame seeds on top. Drizzle with butter. Bake about 5-10 minutes until lightly golden brown. Let cool.
In a large bowl, combine cabbage, spring mix, green onions, carrots, red pepper, snow peas, shrimp, and toasted ramen noodle and nuts.
To prepare the dressing, whisk together remaining ingredients along with the seasoning packet from the ramen noodle package. Drizzle dressing over the salad, toss and serve.
Garnish with fresh cilantro.
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