Asian salad
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | \N | Head bok choy; sliced thin |
| 3 | \N | Carrots; grated |
| 4 | \N | Green onions; sliced |
| 1 | cup | Bean sprouts |
| ½ | cup | Cilantro leaves; chopped |
| ¼ | cup | Seasoned rice vinegar |
| ½ | teaspoon | Chinese chili-garlic paste |
DRESSING
I've made a few more recipes from Gabe Mirkin's book. The Cranberry Beans and Kale was a dud for me (and so not posted here), but I liked the Asian Salad. It also gave me a chance to use my nice Japanese slicer: the Benriner. As with most his recipes, this makes a lot, you may want to halve the recipe.
Mix vegetables in a bowl. Mix vinegar and chili-garlic paste together. Pour dressing over vegetables and toss.
Posted to fatfree digest V97 #295 by Michelle Dick <artemis@...> on Dec 14, 97
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