| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salad, Vegetable, Country liv | 6 | Servings | |
INGREDIENTS
| 6 | c | Napa cabbage; thinly sliced |
| 1 | Cucumber; halved lenghtwise, seeded, sliced acros | |
| 2 | c | Carrots; peeled, julienned |
| 1/2 | c | Rice vinegar |
| 2 | tb | Vegetable oil |
| 1 | tb | Soy sauce |
| 1 | tb | Sesame oil |
| 1 | tb | Honey |
| 1 | sm | Jalapeno; halved lengthwise, seed, finely chopped |
| 1 | Clove garlic; finely chopped | |
| 1/2 | ts | Salt |
| 2 | tb | Dry-roasted peanuts; unsalted, chopped |
INSTRUCTIONS
In large bowl, combine cabbage, cucumber, and carrots; cover and refrigerate until well chilled or until ready to serve. In jar with tight-fitting lid, combine vinegar, vegetable oil, soy sauce, sesame oil, honey, jalapeno, garlic, and salt. Cover and refrigerate. Just before serving, shake vinegar mixture; pour over salad and toss. Sprinkle with peanuts and serve. Recipe by: Country Living (March 1998) Posted to recipelu-digest by "[email protected]" <[email protected]> on Mar 22, 1998
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