Marinated asian vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Chinese peas |
| ½ | pounds | Bok choy (white stemmed cabbage), coarsely chopped |
| ½ | pounds | Won bok (celery cabbage); coarsely chopped |
| ¼ | pounds | Daikon; shredded in long strands |
| ¼ | pounds | Carrot; shredded in long strands |
| ⅓ | can | (15 oz size) bamboo shoots strips |
| ¼ | pounds | Fresh shiitake mushrooms; sliced |
| ⅓ | can | (15 oz size) baby corn |
| ¼ | cup | Rice vinegar |
| ¼ | cup | Sesame oil |
| ¼ | cup | Water |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Sugar |
| 2 | Cloves garlic; minced | |
| 1 | Piece (1/2-inch) ginger root, minced | |
| 1 | tablespoon | Wasabi (horseradish paste) |
| 1 | tablespoon | Minced Maui onion |
| 1 | tablespoon | Chopped green onion |
| Green lettuce leaves | ||
| 1 | Sheet nori; cut into thin strips | |
| 1 | tablespoon | Toasted black and white sesame seed |
Directions
Blanch Chinese peas, bok choy, and won bok. In a bowl, combine the blanched vegetables with daikon, carrot, bamboo shoots, mushrooms, and corn. To make marinade, combine rice vinegar, sesame oil, water, soy sauce, sugar, garlic, ginger, wasabi, onion, and green onion; mix well. Pour marinade over vegetables and refrigerate for 30 minutes. To serve, place vegetables on lettuce leaves. Top with nori strips and sesame seed. Makes 6 servings.
>From I Love Country Cafe
Posted to TNT - Prodigy's Recipe Exchange Newsletter by rkanahele@...
(Ronald KL Kanahele) on Sep 7, 1997