| 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 "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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