Chinese Vegetable Salad Recipe
Ingredients
| Water chestnuts | 1/2 Cup (16 tbs), canned (Salad) | |
| Green pepper | 1/2 Cup (16 tbs) (Salad) | |
| Celery | 1/2 Cup (16 tbs), sliced (Salad) | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced (Salad) | |
| Bean sprouts | 1/2 Cup (16 tbs), canned (Salad) | |
| 1/2 cup shredded Chinese cabbage | ||
| Slivered toasted blanched almonds | ||
| 1/3 cup sesame-seed oil | ||
| Soy sauce | 2 Tablespoon (Dressing) | |
| Prepared mustard | 1 Teaspoon (Dressing) | |
| Juice 1 lemon or lime | ||
| Black pepper | 1 (Dressing) | |
Directions
1.
Combine all the salad ingredients except the almonds.
2.
Shake up the dressing ingredients in a jar.
3.
Combine and toss lightly.
Let mellow at least 10 minutes before serving.
Sprinkle almonds on top before serving.
Combine all the salad ingredients except the almonds.
2.
Shake up the dressing ingredients in a jar.
3.
Combine and toss lightly.
Let mellow at least 10 minutes before serving.
Sprinkle almonds on top before serving.
Chef
