The Naan Berenji post was already typed and kept ready earlier and I just had to hit the Publish button when I had the mood day before yesterday. Finally my vacation came to an end. I returned back to reality by Thursday afternoon. From tomorrow, it is all routine – school, work, home, cooking, blah blah… I wouldn’t say that I had the most relaxed vacation. It was hectic thanks to a lot of things packed in but Alhamdulillah, we had an awesome time. In fact, we were not able to everything we wanted to do. Initially, we had even tried to fit in an Andaman trip, but that was called off since we wouldn’t have much time to for it. 🙁 As days go, I will keep penning a bit about our vacation, and some of our good times too. Meanwhile, I am trying to get myself to come back to my normal mood – but then, when the house looks like a war-zone, after two men having lived in it during my absence… 😕
Coming to a very simple salad or pickle dish for today – having something like this in the fridge makes things a little easier. You can make a simple rice dish and pair it up with it. You can make some parathas and use this as a dip. You can have it as a side for a lazy menu of bread and nuggets, hehe… It stays well in the fridge for long, so you can make big batches and store them as well. Don’t they have a lovely color too? 🙂 Off to the recipe…
- 2 cups shredded red cabbage
- ¼ cup vinegar
- 2 tbsp olive oil
- 1 tsp salt
- Combine all the ingredients in a clean bowl.
- Store in a glass jar in the fridge for a day, for the flavors to mingle.
- Use as needed as side for rice or as spread on sandwich!