Crunchy Chinese Cabbage And Vegetable Salad

[Guest guest]

My Memorial Day recipe as follows

 

 

 

Crunchy Chinese Cabbage And Vegetable Salad

 

2 tablespoons sesame seeds

6 cups shredded Chinese cabbage (Napa cabbage)

2 cups mung bean sprouts or regular bean sprouts,

rinsed well, patted dry

1 1/2 cups snow peas, halved diagonally

1 cup julienned carrot

1 cup yellow or orange pepper, stemmed, seeded,

quartered lengthwise, and julienned

1 cup julienned zucchini

1 cup radishes, cut in half, thinly sliced

1 cup aduki or chickpea sprouts, rinsed well or a

mixture of any various sprouts

1/2 cup diagonally thinly-sliced green onion

1/2 cup orange juice

2 tablespoons olive oil

1 tablespoon toasted sesame oil

1 tablespoon brown rice vinegar

1 cup canned crispy brown rice noodles or crispy

chinese fried noodles like you get in the chinese rest

to use as a topping.

 

In a dry non-stick skillet, place the sesame seeds and

cook over low heat for 2 to 3 minutes or until

fragrant and lightly toasted. Remove from the pan and

set aside.

In a large bowl, place the Chinese cabbage, mung bean

sprouts, snow peas, carrot, yellow pepper, zucchini,

radishes, sprouted beans, and green onions, and toss

well to combine.

In a small bowl, combine the reserved toasted sesame

seeds, orange juice, olive oil, toasted sesame oil,

and vinegar, and whisk well to combine.

Add the crispy brown rice noodles to the salad, pour

the dressing over the top, and toss gently to evenly

coat the salad with the dressing. Transfer to a large

bowl for service.

Serves 6 to 8.

 

 

 

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