| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Sauces, Vegetarian, Pasta, Low-cal |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 3 |
tb |
Rice vinegar |
| 1 1/2 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Oriental sesame oil |
| 2 |
ts |
Minced peeled fresh ginger |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Chili oil; -OR- Dried crushed red pepper |
| 2 |
|
Green onions; thinly sliced |
| 1 |
|
Carrot; peeled, shredded |
| 1/2 |
|
Cucumber peeled, seeded, chopped |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
[Asian accents make this a perfect partner for Japanese noodles, such as
udon (use about 12 ounces, dry weight). Serve the finished pasta well
chilled.]
Whisk all ingredients to blend in large bowl. Refrigerate.
Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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