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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asian Vegetable Salad Recipe

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This recipe for Asian Vegetable Salad is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup broccoli florets
1 cup cauliflower florets
1 cup cherry tomatoes
1/2 cup fresh snow pea pods
2 thinly sliced green onions
1/2 cup sliced, water chestnuts
Sauce:
4 1/2 teaspoons soy sauce
1 tablespoon cider vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon olive oil
Directions:
Directions:
Combine vegetables in a large bowl. Whisk the sauce ingredients together. Pour over vegetables and stir to coat. Cover and refrigerate until cold.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great salad to make with Asian Takeout Food.

 

 

 

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