Yield: 1 servings
|6||Thin ginger slices (I used|
|3 cups||Cooked and cooled Wild Blend|
|Rice (I used Lundberg|
|3 cups||Cooked and cooled Basmati|
|Rice (these can be cooked|
|1 teaspoon||Ground chilli (I used|
|1 cup||Green beans thinly sliced|
|Steamed and cooled|
|2 tablespoons||Fresh lime juice|
|½ cup||Soy sauce|
|½ cup||Honey or brn. sugar|
|1 cup||Snow peas, thinly sliced|
|1||Cucumber thinly sliced and|
|1 cup||Bean sprouts|
|1 cup||Finely diced orange|
|1 cup||Finely diced tart apple|
|1 can||Sliced water chestnuts|
|½ cup||Chopped cilantro|
|1½ tablespoon||Lime juice|
Sauce: Combine sauce ingredients in saucepan, bring to rolling boil.
Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool.
My personal preference is to half the soy sauce, water and honey or brn. sugar. You may want to experiment by making a whole batch and adding it to the salad to suit your preference. I used a considerable amount more cilantro, lime, and ginger than the recipe calls for but I love spicy things.
Combine salad ingredients, drizzle sauce over and toss gently. Chill and serve.
From: T Harman <T.Harman@...>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV H Sauce: