"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Favorite Asian Green Salad Recipe

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This recipe for Favorite Asian Green Salad, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Goodrich
Added: Saturday, July 30, 2005


Any salad green pieces, or finely cut cabbage, or
combination of salad greens and cabbage
Sesame oil
Rice vinegar or apple cider vinegar
Soy sauce and/or teriyaki sauce
Any one or more of the following in bite sized pieces:
Celery, bell pepper, mushroom, water chestnut,
scallion, carrot, bean sprout, cucumber, kiwi fruit.
Lightly cooked snow peas, green beans, broccoli,
Crushed garlic, fresh minced ginger root, cilantro,
seame seed, black bean sauce, hoisin sauce, and if you dare, a little wasabi paste or Asian garlic chili sauce. (If using any of the latter four ingredients, it's best to mix them in with the vinegar and soy/teryiaki sauce before adding to the salad.)

Begin with greens as dry as can be. A lettuce spinner works, as does soaking up moisture with a clean towel or paper towels.

Put the greens and/or cabbage into a tossing bowl. Lightly drizzle sesame oil over the greens. The amount of oil should allow about 1 to 1 1/2 teaspoons of oil per average serving. Toss the greens and oil together gently and well, until all the greens are covered with a light coating of oil. This helps keep the greens crisp.
Add any additional vegetables.
Drizzle vinegar, soy and/or teriyaki sauce over the
mixture and toss again. The idea is to add as much as you like for flavor, without getting the salad so wet that you end up with much liquid at the bottom of the bowl. Then add any additional seasoning as desired, and toss one more time.
It seems fitting to eat this salad with chop sticks!

Number Of Servings:
Number Of Servings:
Depends on how much you make!




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