Asian salad

Yield: 1 Servings

Measure 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


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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