Oriental Cole Slaw Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Finely shredded napa,
, (Chinese) cabbage (8
Ounces),
1/4 cup: Chopped jicama,
OR chopped water chestnuts,
1/4 cup: Chopped green bell pepper,
1/4 cup: Coarsely shredded carrot,
ORIENTAL DRESSING
3 tbsp: Rice vinegar or white,
Wine vinegar,
2 tsp: Sugar,
2 tsp: Toasted sesame seed,
2 tsp: Soy sauce,
1 tsp: Sesame oil,
1/8 tsp: Crushed red pepper,
Directions:
Mix dressing, then toss all ingredients, at least several hours or even the
day before, to let flavors meld.
This is a lovely salad, and it keeps very well - leftovers were still good
and crisp as long as a week after it was made. Chinese cabbage does not
wilt. I think it is just a little better made with water chestnuts, but
jicama is good, too.
Posted to MM-Recipes Digest by marlene on
Auguday,, st 20, 199
Source from luhu.jp
day before, to let flavors meld.
This is a lovely salad, and it keeps very well - leftovers were still good
and crisp as long as a week after it was made. Chinese cabbage does not
wilt. I think it is just a little better made with water chestnuts, but
jicama is good, too.
Posted to MM-Recipes Digest by marlene
Auguday,, st 20, 199
Source from luhu.jp
Tags
Home cookin