Guest guest Posted July 29, 2006 Report Share Posted July 29, 2006 Columbia Salad a la Chinoise 2 chayotes 1 medium unblemished jicama Cook chayotes gently in water 20 to 25 minuets, cool, peel and slice in 3/8 inch slices lengthwise. Peel and slice an equal quantity of jicama, halving the slices to match the chayote. Mix together 6 tablespoons Chinese wine, 1 teaspoon sesame oil, 1 teaspoon sugar, a pinch of red pepper flakes, 1 to 2 teaspoons Chinese vinegar and 2 1/2 tablespoons light soy sauce. Add if you wish half a cup of minced coriander; or a half tsp of minced ginger. Stir thoroughly, then pour over the sliced salad; taste to correct and chill for an hour or more. If the dressing is adequate, this salad will keep in refrigerator for a week or more. The quantities may be increased as necessary. These quantities should be just enough for two chayotes and part of a small jicama. Quote Link to comment Share on other sites More sharing options...
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