Recipe - Asian Salad

One half Head bok choy; cut or sliced up thin
3 Carrots; grated
4 Green onions; cut or sliced up
1 cup Bean sprouts
One half cup Cilantro leaves; chopped

DRESSING
One fourth cup Seasoned rice vinegar
One half teaspoon Chinese chiligarlic paste

I've made a few more recipes from Gabe Mirkin's book. The Cranberry Beans
and Kale was a dud for me (and so not posted here), but I liked the Asian
Salad. It also gave me a chance to use my nice Japanese slicer: the
Benriner. As with most his recipes, this makes a lot, you may want to halve
the recipe.

Mix vegetables in a bowl. Mix vinegar and chiligarlic paste together. Pour
dressing over vegetables and toss.

Posted to fatfree digest V97 #295 by Michelle Dick artemis@rahul.net on
Dec 14, 97