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RECIPE: Asian salad

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.


1/2 head bok choy, sliced thin
3 carrots, grated
4 green onions, sliced
1 cup bean sprouts
1/2 cup cilantro leaves, chopped

1/4 cup seasoned rice vinegar
1/2 t chinese chili-garlic paste

Mix vegetables in a bowl.  Mix vinegar and chili-garlic paste
together.  Pour dressing over vegetables and toss.

Michelle Dick