The weather this week has been so torturing for me. I don't know how everyone else handling the heat, but for me, I don't do very well in it. I have always preferred the cold over the heat simply because I can't function in this weather. I feel like my whole body shutting down and every movement that I make take a tremendous effort to do so.
We are reconstructing our patio cover in the backyard soon, so I hope the heat will not last too long. Hopefully, I will be able to sit and enjoy the evening breeze with our dinner once we get more shades for the patio. For now we have to refrain ourselves from any outdoor activities until the heat has subsided. Anyway, in this weather, the best things to eat are anything green and refreshing such as these two dishes that we had for dinner yesterday. Not only that they are healthful for the body, colorful for eyes, but also delightful and tasty for the taste buds.
Actually, there is a secret behind this cabbage salad. It's supposed to be a Thai green papaya salad, but I didn't have any green papaya on hands so I did a little improvisation. With a quarter of the cabbage head left in the fridge, I thought why not substituting it for the shredded papaya? So except for replacing the main ingredient, green papaya, with shredded cabbage, I pretty much kept all other ingredients the same from my previous posted recipe for the green papaya salad. The verdict? My husband said he liked it more so than the traditional green papaya because the crunchiness of the shredded cabbage added more texture to the salad and together they blended so well. I hope you all will enjoy my new creation as much as we did!
