I’m so incredibly excited, and my heart is singing so loudly, I’ll bet you could hear it if you were standing right next to me.
There are so many reasons to rejoice and for me to be happy about, despite the fact that today winter officially starts, and weather forecasts have warned us to pile our our winter clothing in these almost sub-zero degree temperatures.
Despite the ridiculously cold weather, there’s a warm and fuzzy feeling inside my heart, because in about 10 days, my mum and my sister Valerie will be arriving in Buenos Aires to spend the month of July with me!
I’ve never been one to fall into serious bouts of “homesickness”, but when my mum announced that they would be taking a trip down to Argentina, it finally dawned onto me how much I’d missed having my family around, with whom I could just hang out at home, or head out to a new restaurant for a taste test.
This time, it’ll be just us girls; my brother Ronald and my dad will stay in Singapore, while we girls will have our little rendezvous in South America.
There are so many things I want to do when they are here (horseriding definitely being one of them because Val loves it so); incredibly many places we could head to for a luxurious high-tea or a scrumptious dinner; and so many experiences we’ll have together.
While it’s not the first time that either my mum or Valerie is visiting, it’s been almost two years since the last trip, and seeing my family here in Buenos Aires again is just tremendously exhilirating!
Because I’m so thrilled and am filled with joy all the way from my head to my toes, I want to break the monotonous greyness and cold wintry weather with a dish that is as simple as it is delightful.
Something which sings happiness in its glorious colors of deep purple, bright orange and vibrant green; and which blends together three different textures – crunchy, soft and smooth.
Colorful and so hilariously easy to throw together, it’s a salad for those who will enjoy a mish-mash of spicy spring onions, sweet shredded carrots and the slightly bitter taste of crunchy red cabbage. Condimented with a classic Argentine-style dressing, this salad is refreshingly interesting, and holds up equally well both as a side dish and as a light lunch or dinner.
You probably already know how much I adore spring onions, and how I use it in so many dishes, whether as a main ingredient in these spring onion & spinach pancakes, as a side garnish for cottage pie (pastel de papas), or as part of a dip for these unfried crispy potato wedges.
I know you’ll enjoy it as much as I do.
SPRING ONION, RED CABBAGE & CARROT SALAD
Makes 6 large portions as a light meal, or 12 small portions as a side dish
1) 1 small red cabbage, sliced as thinly as possible into thin shreds
2) 4 or 5 medium carrots, peeled and shredded
3) 1 bunch of spring onions, thinly chopped
4) Salt, vinegar and olive oil to taste
1) Slice red cabbage into as thin shreds as possible
2) Peel and shred carrots
3) Chop spring onions thinly
4) In small bowls, arrange sliced red cabbage shred to cover the base, followed by shredded carrots and finally topped with spring onions
5) For each bowl, sprinkle a dash of salt over the vegetables
6) Pour about ½ tablespoon of vinegar and 1 tablespoon of olive oil over the vegetables
7) Mix vegetables with the condiments and cut into roughly into smaller pieces
Prepare your vegetables (Slice recabbage, shred carrots & chop spring onions):
Arrange vegetables in a bowl, condiment & serve!