Cabbage Salad

So, we figure that salad is a pretty universal idea: a large pile of vegetables, typically raw, with some kind of sauce on the top (because, quite frankly, who wants to eat a plain pile of raw vegetables?)

The interesting thing about salad in Finland is how close it really is to salad in the US. First, you put down the green stuff, then come the littler, more colorful veggies, and finally the thick-but-still-liquidy dressing. There are two differences, however, that we are having a difficult time coping with. The first is the lack of anything but veggies in the salad. Topping options include shredded carrots, pickled onions, tomato wedges, and peas-and-corn, but rarely do we ever see tasty details like pecans, or cheese, or croutons. The second is that the green stuff isn't really that green. It's kind of white. And bitter. This is because it's cabbage. Raw, shredded, light greenish stringy cabbage. It's okay, as long as it's coated in dressing, but we kinda miss nice crisp Romaine and Greenleaf lettuce, and crunchy moist Iceberg. Mmmm.

Speaking of green things, we're headed to Dublin bright and early tomorrow morning! We'll be catching a train to Tampere and a plane to Ireland, and we'll be meeting up with some friends there to celebrate St. Patty's Day. We're not sure what our internet situation will be there yet, but we promise to keep you all updated once we get back!