Recipe Name:	Asian Salad	Submitted by:	Administrator
Source:		Source Description:
Ethnicity:	None	Last Modified:	2/22/2014
Base:		Comments:
Course:
Difficulty:
Preparation Time:
Number of Servings:	1

Ingredients: 1/2 Head bok choy, sliced thin 3 Carrots, grated 4 Green onions, sliced 1 Cup(s) Bean sprouts 1/2 Cup(s) Cilantro leaves, chopped 1/4 Cup(s) Seasoned rice vinegar 1/2 Teaspoon(s) Chinese chili-garlic paste

Directions: I've made a few more recipes from Gabe Mirkin's book. The Cranberry Beans and Kale was a dud for me (and so not posted here), but I liked the Asian Salad. It also gave me a chance to use my nice Japanese slicer: the Benriner. As with most his recipes, this makes a lot, you may want to halve the recipe. Mix vegetables in a bowl. Mix vinegar and chili-garlic paste together. Pour dressing over vegetables and toss. Posted to fatfree digest V97 #295 by Michelle Dick <artemis@rahul.net> on Dec 14, 97 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 147 Calories From Fat: 7 Total Fat: <1g Cholesterol: 0mg Sodium: 494.2mg Potassium: 1533.7mg Carbohydrates: 56.3g Fiber: 9.2g Sugar: 15.8g Protein: 5.8g