Crunchy Chinese Cabbage And Vegetable Salad

Recipe Ingredients

2 tablespoons	30ml	Sesame seeds
6 cups	1422ml	Shredded Chinese cabbage
2 cups	320g / 11oz	Mung bean sprouts - rinsed well,
		And patted dry
1 1/2 cups	355ml	Snow peas - halved diagonally
1 cup	110g / 3.9oz	Julienned carrot
1 cup	237ml	Yellow or orange pepper - stemmed, seeded,
		Quartered lengthwise, and julienned
1 cup	237ml	Julienned zucchini
1 cup	237ml	Radishes - cut in half,
		And thinly sliced
1 cup	237ml	Aduki or chickpea sprouts - rinsed well
		= (or a mixture of sprouts)
1/2 cup	31g / 1.1oz	Diagonally thinly-sliced green onion
1/2 cup	118ml	Orange juice
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Toasted sesame oil
1 tablespoon	15ml	Brown rice vinegar
1 cup	160g / 5.6oz	Canned crispy brown rice noodles

Recipe Instructions

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.

Source:
The Vegan Chef at http://www.veganchef.com

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