posted by Sandy Wells 05-31-98 10:54 AM
Oriental Salad
24 oz. cooked rice, serve on room temperature
6 Tbl. rice vinegar
3 1/2 Tbl. soy sauce
1 large garlic clove, minced
2 Tbl. fresh ginger
1 1/2 tsp. sugar
3/4 tsp. dried hot pepper flakes
3/4 tsp. dry mustard
1/4 tsp. Five Spice powder
1/4 Cup sesame oil
1/2 large red bell pepper, finely diced
1/3 Cup green onions, chopped
3 oz. of baby peas or snow peas
1 medium carrot, cut into 2" strips
Chinese napa cabbage or spinach leaves
Cook rice, cool and set aside, keep at room temperture.
Combine 4 Tbl. of vinegar, 3 Tbl. soy sauce, garlic, ginger, sugar, red pepper
flakes, dry mustard, and Five spice powder in a small bowl, whisk in oil.
Toss warm rice with dressing.
Toss in bell pepper, green onion, peas and carrot.
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Add more vinegar and soy sauce to taste, if desired.
Line a serving platter with cabbage or leaves and serve rice dish on top
or serve alone as a side dish.
Serve at room temperature.
Serves 5