[Estero Jaltepeque, La Paz, El Salvador; N 13 18.2/W 088 53.9


Debbie, Erin and Marissa Childs visited friends on Encanto during July 2005.  The night before they were leaving to return to the USA, we had all intended to go to dinner at the nearby open restaurant, Mar y Sol, though we found it closed.  Undeterred, we had an impromptu potluck on 60' Encanto including two whole barbecued chickens, potato salad, fried rice, this cabbage salad and lots of laughs.  This salad had always been a popular item in the Encanto repertoire and we asked Judy (Encanto's co-captain) for the recipe.  Our timing was great as it turned out that the recipe was Debbie's!   We've included it here because cruisers can never have too many recipes for cabbage!



1 large head NAPA cabbage, shredded

6 green onions, chopped

1/4-1/2 cup slivered almonds

1/2 cup sesame seeds

1 package ramen



1/3-1/2 cup salad oil

1 tbsp. soy sauce

1/3 cup sugar

1/4 teaspoon sesame oil

1/4 cup rice wine vinegar

1/4 teaspoon salt

1/4 teaspoon pepper


Toss cabbage and green onions. Refrigerate until ready. Smash ramen thoroughly. Brown sesame seeds and almonds. Cool. Toss all ingredients with mixed dressing. Serve.