Crunchy Chinese Cabbage and Vegetable Salad

 
2 T. sesame seeds
6 cups Chinese cabbage, shredded
2 cups mung bean sprouts, rinsed well and patted dry
1 1/2 cups snow peas, sliced diagonally in half
1 cup carrot, julienned
1 cup yellow or orange pepper, destemmed, deseeded, cut into quarters lengthwise, and julienned
1 cup zucchini, julienned
1 cup radishes, cut in half, and thinly sliced
1 cup aduki or chickpea sprouts (or a mixture of sprouts), rinsed well
1/2 cup green onion, thinly sliced diagonally
1/2 cup orange juice
2 T. olive oil
1 T. toasted sesame oil
1 T. brown rice vinegar
1 cup canned crispy brown rice noodles
 

In a dry non-stick skillet, place the sesame seeds and cook over low heat for 2-3 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 6-8

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett