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Oriental Salad
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Serves: 5
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- 1 cup sliced or shredded cabbage
- 1/2 cup snow peas
- 1 can Chinese baby corn (drain and rinse corn with water to get rid of can taste)
- 1 can water chestnuts (drain and rinse)
- 2 carrots shredded or julienned
- 1/2 cup green onions diced
- Any other veggies you want, I like to put some red bell pepper in.
- 1/4 cup mirin (sweet vegan rice wine)
- 2 tablespoon soy sauce
- 1 teaspoon Chinese chili paste or some hot pepper flakes
Directions
Sauce:
Add sauce to veggies and let marinate for about an hour. Serve with pitas or rice.
Add sauce to veggies and let marinate for about an hour.