| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | 1 | Servings | |
INGREDIENTS
| 1/2 | Head bok choy; sliced thin | |
| 3 | Carrots; grated | |
| 4 | Green onions; sliced | |
| 1 | c | Bean sprouts |
| 1/2 | c | Cilantro leaves; chopped |
| 1/4 | c | Seasoned rice vinegar |
| 1/2 | ts | Chinese chili-garlic paste |
INSTRUCTIONS
DRESSING I've made a few more recipes from Gabe Mirkin's book. The Cranberry Beans and Kale was a dud for me (and so not posted here), but I liked the Asian Salad. It also gave me a chance to use my nice Japanese slicer: the Benriner. As with most his recipes, this makes a lot, you may want to halve the recipe. Mix vegetables in a bowl. Mix vinegar and chili-garlic paste together. Pour dressing over vegetables and toss. Posted to fatfree digest V97 #295 by Michelle Dick <[email protected]> on Dec 14, 97
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