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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âHereâs a main dish thatâs a refreshing change of pace for dinner,â writes Linda LaPresle from Glendora, California. âChock-full of veggies, itâs a treat for the two of us,â she says, âand so easy to multiply for drop-in guests.â TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later. Ingredients:
1-1/2 cups shredded napa cabbage |
3/4 cup canned bean sprouts, rinsed and drained |
3/4 cup frozen peas |
3/4 cup chopped cucumber |
3/4 cup shredded cooked chicken breast |
1/3 cup sliced water chestnuts |
1 green onion, thinly sliced |
1 tablespoon chopped peanuts |
3 tablespoons reduced-sodium soy sauce |
2 teaspoons sherry or unsweetened apple juice |
2 teaspoons sesame oil |
3/4 teaspoon ground ginger |
Directions:
1. In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon. Yield: 2 servings.
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