Recipe - Marinated Asian Vegetable Salad

One fourth pound Chinese peas
One half pound Bok choy (white stemmed
cabbage), coarsely chopped
One half pound Won bok (celery cabbage);
coarsely chopped
One fourth pound Daikon; shredded in long
strands
One fourth pound Carrot; shredded in long
strands
1/3 cn (15 ounce size) bamboo shoots
strips
One fourth pound Fresh shiitake mushrooms;
cut or sliced up
1/3 cn (15 ounce size) baby corn
One fourth cup Rice vinegar
One fourth cup Sesame oil
One fourth cup Water
One fourth cup Soy sauce
1 tablespoon Sugar
2 Cloves garlic; minced
1 Piece (1/2inch) ginger
root, minced
1 tablespoon Wasabi (horseradish paste)
1 tablespoon Minced Maui onion
1 tablespoon Chopped green onion
Green lettuce leaves
1 Sheet nori; cut into thin
strips
1 tablespoon 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