Crunchy Chinese Cabbage And Vegetable Salad

By á-170456

Ingredients

• 2 tablespoons sesame seeds
• 6 cups shredded Chinese cabbage
• 2 cups mung bean sprouts rinsed well, and patted dry
• 1 1/2 cups snow peas halved diagonally
• 1 cup julienned carrot
• 1 cup yellow or orange pepper stemmed, seeded, quartered lengthwise, and julienned
• 1 cup julienned zucchini
• 1 cup radishes cut in half, and thinly sliced
• 1 cup aduki or chickpea sprouts rinsed well (or a mixture of sprouts)
• 1/2 cup diagonally thinly-sliced green onion
• 1/2 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown rice vinegar
• 1 cup canned crispy brown rice noodles

Details

Servings 6

Preparation

Step 1

In a dry non-stick skillet, place the sesame seeds and cook over low heat for 2 to 3 minutes or until fragrant and lightly toasted. Remove from the pan and set aside.

In a large bowl, place the Chinese cabbage, mung bean sprouts, snow peas, carrot, yellow pepper, zucchini, radishes, sprouted beans, and green onions, and toss well to combine.

In a small bowl, combine the reserved toasted sesame seeds, orange juice, olive oil, toasted sesame oil, and vinegar, and whisk well to combine.

Add the crispy brown rice noodles to the salad, pour the dressing over the top, and toss gently to evenly coat the salad with the dressing. Transfer to a large bowl for service.

This recipe yields 6 to 8 servings.