Title: Marinated Asian Vegetable Salad
Categories: None
Yield: 1 Servings

1/4 lb Chinese peas
1/2 lb Bok choy (white stemmed
-cabbage), coarsely chopped
1/2 lb Won bok (celery cabbage);
-coarsely chopped
1/4 lb Daikon; shredded in long
-strands
1/4 lb Carrot; shredded in long
-strands
1/3 cn (15 oz size) bamboo shoots
-strips
1/4 lb Fresh shiitake mushrooms;
-sliced
1/3 cn (15 oz size) baby corn
1/4 c Rice vinegar
1/4 c Sesame oil
1/4 c Water
1/4 c Soy sauce
1 tb Sugar
2 Cloves garlic; minced
1 Piece (1/2-inch) ginger
-root, minced
1 tb Wasabi (horseradish paste)
1 tb Minced Maui onion
1 tb Chopped green onion
Green lettuce leaves
1 Sheet nori; cut into thin
-strips
1 tb 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@juno.com
(Ronald KL Kanahele) on Sep 7, 1997