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Recipes
| Chef |
Adapted from Steven Raichlen's "High-Flavor, Low-Fat Vegetarian Cooking" |
| Menupart |
Salads, Vegetables |
| Daypart |
Lunch, Dinner |
| Region |
Asian Fusion |
| Yield: 16 1/2-cup portions |
| Napa or savory cabbage, thinly shredded |
6 cups |
| Red bell pepper, thinly sliced |
1 |
| Green onions, white part minced, green part sliced |
6 |
| Snow peas, julienned |
1 cup |
| Hot chiles, minced |
2 to 3 |
| Fresh ginger, minced |
2 tsp. |
| Black sesame seeds |
4 tsp. |
| Salt, ground pepper |
to taste |
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Mix ingredients. Adjust vinegar and seasonings to taste at service time. Serve 1 2-cup portions with slotted spoon.
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