Yield: 1 Servings
|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