Szechwan Slaw Chanda recipe post-vegan Amy here's a question for you.

[Guest guest]

I would think about 1/4 tsp. I always use fresh. Let's ask Amy...............

Amy what do you think????? Donna

 

PuterWitch <puterwitch wrote:

hey Donna,

if I sub out the fresh ginger for ground dried, how much do you think?

blessings,

Chanda

-

GeminiDragon

the group

Saturday, July 30, 2005 9:34 PM

" Szechwan Slaw " recipe post-vegan here's a

cabbage recipe of mine per your request Denise

 

 

This is a very good one. It goes over well at potlucks and I usually serve on

summer holidays on the buffet or BBQ's. This serves 6-8 so you can cut recipe

in half easily.

 

The Dressing

~~~~~~~~~~

1/4 cup rice vinegar

1/4 cup canola oil

1/4 cup sugar

2 tsp. grated ginger

1/4 tsp.crushed red chili flakes

1/4 cup minced fresh cilantro

Salt to taste

 

In a bowl combine all dressing ingredients and set aside. Or cover and chill

until ready to use.

 

The Salad

~~~~~~~

6 cups thinly sliced cabbage

1 large red or green bell pepper seeded and thinly sliced

4 green onions thinly sliced, including the tops

1 carrot grated

1/4 lb. snow peas, sliced thinly

1/8 cup toasted sesame seeds tan or black

(I use black but you might have a hard time finding those)

 

Mix all salad ingredients and chill until 15 mins. before serving, then toss

with dressing and serve.

 

 

 

 

 

 

" No matter how difficult the past;

you can always begin again today. "

Source: Buddha's Little Instruction Book

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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