Oriental salad

Yield: 4 servings

Measure Ingredient
1 cup Sliced or shredded cabbage
½ cup Sno peas
1 can Chinese baby corn (drain and rinse corn with water to get rid of can taste
1 can Water chestnuts (drain and rinse)
¼ cup Mirin
2 tablespoons Soy sauce
2 Carrots shredded or julienned
½ cup Green onions diced Any other veggies you want, I like to put some red bell pepper in.
1 teaspoon Chinese chili sauce
1 teaspoon Toasted sesame oil

SAUCE

Add sauce to veggies and let marinate for about an hour. Serve with pitas or rice.

Add sauce to veggies and let marinate for about an hour.

Posted to Fatfree Digest, Monday, Jan. 17, 1994/MM by DEEANNE

Similar recipes