Recipe By : Judith's Olney's FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Salads Mcrecipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups packed shredded Napa/Chinese cabbage
4 scallions
white and tender green parts -- thinly sliced
1 cup mung bean sprouts
1 carrot -- grated
1/2 cup slivered almonds
10 snow pea pods -- cut
into long thin shred
***DRESSING***
1 tablespoon peanut oil
2 tablespoons sesame oil
2 tablespoons rice wine
or white wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons soy sauce
3 tablespoons sesame seeds -- toasted
Mix all the salad ingredients in a bowl.
Combine all the dressing ingredients and stir into the salad, mixing until
the vegetables are coated. Refrigerate for 30 minutes.
Stir the ingredients, then refrigerate for another 30 minutes. The salad
will appear quite wilted. Strain the salad by pressing it down firmly in a
colander and put all the expressed liquid in a small saucepan.
Boil the juices down to approximately 1/4 cup and restir it into the slaw.
