![\"This](\"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/10\/IMG_2217.jpg\")
<\/a>Scarecrow Salad<\/strong><\/em><\/span><\/p>\n 1\/2 head of green cabbage, chopped (2 whole leaves reserved) Dressing: Assemble the scarecrow on a large plater first. With the chopped green cabbage, form two \u201clegs,\u201d then use the purple cabbage to form the chest and arms. Place a small mound of the almonds for the head, while the 3 scallion pieces forms the hat.<\/p>\n Lay trimmed pieces of the whole cabbage leaves over the body and limbs accordingly to give it a cohesive look. Place a small amount of Chinese noodles at the feet and hands, an edamame for the buttons and features for the face.<\/p>\n This only uses a fraction of the ingredients–all of the rest should be placed into a large bowl.<\/p>\n Whisk the dressing ingredients together, and pour over the salad in the bowl. Toss to coat, cover and refrigerate for at least an hour, but preferably 2-4. (Cover the scarecrow platter with plastic wrap and refrigerate as well.)<\/p>\n Serve the dressed salad along side of the scarecrow, or, after your guests have been adequately amused, explain that a tornado has blown through and Mr. Scarecrow was blown back into the bowl. He may not have a brain, but you have a stomach so all\u2019s fair in Oz.<\/p>\n \u00a92013 Tracey Henry<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" A couple of decades ago for a \u201cHalloween-Themed Meal,\u201d I\u2019d have put out a bowl of Frankenberry and called it a night. Four children and the invention of the Internet later, I feel an unnatural urge to theme everything we eat in October into some sort of spooky, ghoulish or otherwise macabrely-crafted fare. Today I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[5],"tags":[32,39,50,58],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3NIOM-4r","jetpack-related-posts":[{"id":228,"url":"http:\/\/www.suburbandiva.com\/2013\/08\/29\/nothing-says-holiday-weekend-like-moonshine-and-a-titanic-replica\/","url_meta":{"origin":275,"position":0},"title":"Nothing says holiday weekend like moonshine and a Titanic replica","date":"August 29, 2013","format":false,"excerpt":"Ah, Labor Day weekend. It\u2019s either the last hurrah of summer or, as we\u2019ve determined earlier, a mid-semester break. However you refer to it, I hope it means fun, food, friends and family. For us, it means all of those things in a cabin in Galtinburg, Tennessee. This is a\u2026","rel":"","context":"In "Lunch Combination Special : column and recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/08\/IMG_2088-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":188,"url":"http:\/\/www.suburbandiva.com\/2013\/08\/08\/the-best-and-simplest-dijon-lemon-vinaigrette\/","url_meta":{"origin":275,"position":1},"title":"The best (and simplest) Dijon-Lemon Vinaigrette","date":"August 8, 2013","format":false,"excerpt":"I haven\u2019t bought a bottle of salad dressing since the Clinton administration. Not when it is so much easier, tastier, healthier and less expensive to make them on your own. Here\u2019s a simple one to start with that will transform your salads instantly. All you need is a jar with\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/08\/IMG_2023-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":256,"url":"http:\/\/www.suburbandiva.com\/2013\/09\/20\/256\/","url_meta":{"origin":275,"position":2},"title":"Flank steak and arugula salad with Bearnaise dressing","date":"September 20, 2013","format":false,"excerpt":"You know that game, \u201cWhat 3 foods would you want stranded on a desert island?\u201d My answers change over the years, but if I had to answer that one today, I\u2019d say heavy cream, dijon mustard and wine. Which means I\u2019d like to be stranded in Provence. I choose wine,\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/09\/IMG_2120-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":317,"url":"http:\/\/www.suburbandiva.com\/2013\/11\/30\/fall-recipe-wrap-up\/","url_meta":{"origin":275,"position":3},"title":"Fall recipe wrap-up","date":"November 30, 2013","format":false,"excerpt":"To wrap-up November, Thanksgiving and autumn celebrations in general, here are some promised links to two recipes I served at Fakesgiving--my favorite holiday. Here is the corn pudding recipe I served--I doubled it and baked it twice as long and it was perfect. And that delicious cider punch? Not only\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/12\/IMG_2254-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":533,"url":"http:\/\/www.suburbandiva.com\/2014\/04\/23\/stuffed-leg-of-lamb-wrapped-in-pastry\/","url_meta":{"origin":275,"position":4},"title":"Stuffed Leg of Lamb wrapped in Pastry","date":"April 23, 2014","format":false,"excerpt":"I\u2019ve never been a ham person. In fact, I really dislike it. The only time this is ever an issue is Easter Dinner because somehow, this has become the go-to protein for spring because sodium pairs so nicely with tulips. Or something. Despite this culinary expectation, Easter Dinner has become\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2014\/04\/DSCN0197-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":270,"url":"http:\/\/www.suburbandiva.com\/2013\/10\/24\/white-turkey-chili\/","url_meta":{"origin":275,"position":5},"title":"White Turkey Chili","date":"October 24, 2013","format":false,"excerpt":"There\u2019s only a week until Halloween and we have a lot to do, people. There are copious amounts of food-coloring, meat-sculpturing, vegetable-carving and other compound verbs that you never thought would be part of your late October repertoire. Let\u2019s get started, shall we? I\u2019m always on the look out for\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/10\/IMG_2220-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts\/275"}],"collection":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/comments?post=275"}],"version-history":[{"count":0,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts\/275\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/media?parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/categories?post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/tags?post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 head of purple cabbage, chopped (2 whole leaves reserved)
\n3 scallions, 2 chopped, 1 cut into 3 equal pieces
\n1\/3 cup sliced almonds, toasted
\n2 T. sesame seeds, toasted
\n2\/3 c. shelled edamame, thawed
\n2\/3 c. Chinese noodles<\/p>\n
\n1\/3 cup soy sauce
\n1\/3 c. sugar
\n1\/2 oil seasoned rice vinegar
\n1\/2 c. oil
\n1 teaspoon grated fresh ginger<\/p>\n