Marinated asian vegetable salad

Yield: 1 Servings

Measure 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

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

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