| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Home cookin |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Finely shredded napa |
|
|
(Chinese) cabbage (8 |
|
|
Ounces) |
| 1/4 |
c |
Chopped jicama |
|
|
OR chopped water chestnuts |
| 1/4 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Coarsely shredded carrot |
| 3 |
tb |
Rice vinegar or white |
|
|
Wine vinegar |
| 2 |
ts |
Sugar |
| 2 |
ts |
Toasted sesame seed |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Sesame oil |
| 1/8 |
ts |
Crushed red pepper |
INSTRUCTIONS
ORIENTAL DRESSING
Mix dressing, then toss all ingredients, at least several hours or even the
day before, to let flavors meld.
This is a lovely salad, and it keeps very well - leftovers were still good
and crisp as long as a week after it was made. Chinese cabbage does not
wilt. I think it is just a little better made with water chestnuts, but
jicama is good, too.
Posted to MM-Recipes Digest by marlene <dwillson@futurenet.bc.ca> on
Auguday,, st 20, 199
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