Name: Asian Salad
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

What are you ambitious to achieve? What if I had you compose a list of your goals and priorities. If you didn’t just hear the verse that read, would “pleasing God” (2 Cor. 5:9) even make the top-ten? How often do we arise each day with the prayerful intention that simply says, “Lord, it is my ambition to please You today!” Perhaps we’d put it on paper, but are we really doing it? And if we are not doing it, but we know we should and want to in our heart, what is it that’s preventing us? Can I submit that whatever your answer is, it boils down to the fact that we are not walking by faith in God’s glorious promises (2 Cor. 5:7).

Randy Smith

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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