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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This recipe was served at our farmers' market a few years ago. I'm pretty sure it was created by Punky Egan. It's so good and fresh and seasonal and adaptable. Keep it vegetarian, add meat, change the veggies - make it yours! Read more ! Ingredients:
3 tbsp rice wine vinegar |
2 1/2 tbsp soy sauce |
1 1/2 tsp sugar |
1/2 tsp tabasco sauce |
3 cloves garlic - peeled, crushed |
1 cup napa or green cabbage, sliced thin |
1 cup mix of broccoli, cauliflower, green and yellow beans, chopped small and blanched |
1 cup mix of kohlrabi, radish, onion, coarsely grated |
2 oz bean thread noodles, presoaked, drained, and cut into shorter lengths |
1/2 cup shredded carrots |
Directions:
1. Combine the first five dressing ingredients until well blended.
2. Toss the chopped vegetables with the salad dressing.
3. Cover, and chill for 2 hours.
4. Toss the vegetables with the presoaked noodles.
5. Sprinkle with shredded carrots and serve.
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