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Vegetable 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 can Shoe Peg Corn (Any other kind puts too strong of a corn taste.)
- 1 can LeSeur Peas (Same as the corn, any other kind is too strong.)
- 1 10 oz. pkg. frozen green beans, french cut
- 1 cup sliced celery
- 1 cup sliced green pepper
- 1 small jar pimento
- 1 bunch green onions sliced (6 or 7, more if you like onions)
- 1/2 cup vegan sugar (can be adjusted to your taste buds)
- 3/4 cup vinegar
- 1/2 cup salad oil
- 1 tablespoon water
- Salt & pepper to taste
Directions
Cook green beans cut into smaller pieces and cool.
Put celery, green pepper, pimentos and onions in large bowl or container after the beans have cooled.
Heat the last six ingredients until vegan sugar melts. Cool and pour over vegetables. Mix thoroughly to be sure all vegies are coated. Let stand overnight or all day.
Enjoy
Mary Stevenson