Recipe: Marinated Asian Vegetable Salad [edit]

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Tags: Asian, Calorie, Condiment, Diet, Fat, Free, Health, Oriental, Salad, Vegan

Yield: 6 servings

[edit] Ingredients

¼	pound Chinese peas
½	pound bok choy (white stemmed cabbage) coarsely chopped
½	pound won bok (celery cabbage) coarsely chopped
¼	pound daikon shredded in long
	strands
¼	pound carrot shredded in long
	strands
⅓	ounce can bamboo shoots strips (15 size)
¼	pound fresh shiitake mushrooms sliced
⅓	ounce can baby corn (15 size)
¼	cup rice vinegar
¼	cup sesame oil
¼	cup water
¼	cup soy sauce
1	tablespoon sugar
2	cloves garlic minced
1	piece ginger root (1/2 inch) minced
1	tablespoon wasabi (horseradish paste)
1	tablespoon minced Maui onion
1	tablespoon chopped green onion
	Green lettuce leaves
1	sht nori cut into thin strips
1	tablespoon toasted black and white sesame seed

[edit] Preparation

Step 1

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.

Step 2

Makes 6 servings