Chopstick Salad

Recipe Ingredients

3 cups	330g / 11oz	Broccoli carrot - and red cabbage
1 1/2 cups	355ml	Cucumber - peeled, seeded,
		Julienne (2-inch)
1/2 cup	118ml	Red bell pepper - julienne (2-inch)
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Low-sodium teriyaki marinade and sauce
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Chili oil*

Recipe Instructions

Combine the first 3 ingredients in a bowl.

Combine vinegar and next 3 ingredients; stir well.

Pour over broccoli mixture; toss gently.

Cover and chill 2 hours.

Yield: 4 cups

* see rubs and Spices recipe collection for several chile oil recipes

Source:
Cooking Light, October 1994, page 146

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