| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Asian |
Asian, Salads, Vegetarian |
6 |
servings |
INGREDIENTS
| 1/4 |
lb |
Cellophane noodles; boiled & rinsed |
| 2 |
c |
Bean sprouts |
| 1 |
sm |
Cucumber; sliced |
| 1 |
|
Head lettuce; shredded |
| 2 |
c |
Carrots; slivered, soaked in sweet vinegar |
| 2 |
c |
Scallion; chopped |
| 3/4 |
c |
Oil |
| 1/4 |
c |
Peanuts |
| 3 |
tb |
Warm water |
| 3 |
tb |
Sugar |
| 3 |
tb |
Lemon juice OR rice vinegar |
| 6 |
tb |
Fish sauce |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Hot chili peppers |
INSTRUCTIONS
Toss salad ingredients tgether.
Add fish sauce.
Serve immediately.
Recipe by: Uwajimaya
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by
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