*  Exported from  MasterCook  *
 
                              Chinese Coleslaw
 
 Recipe By     : Judith’s Olney’s FARM MARKET COOKBOOK
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Mcrecipe
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          packed shredded Napa/Chinese cabbage
    4                    scallions
                         white and tender green parts -- thinly sliced
    1      cup           mung bean sprouts
    1                    carrot -- grated
      1/2  cup           slivered almonds
   10                    snow pea pods -- cut
                         into long thin shred
                         ***DRESSING***
    1      tablespoon    peanut oil
    2      tablespoons   sesame oil
    2      tablespoons   rice wine
                         or white wine vinegar
    1      tablespoon    brown sugar
      1/2  teaspoon      salt
    3      tablespoons   soy sauce
    3      tablespoons   sesame seeds -- toasted
 
 Mix all the salad ingredients in a bowl.
 
 Combine all the dressing ingredients and stir into the salad, mixing until
 the vegetables are coated. Refrigerate for 30 minutes.
 
 Stir the ingredients, then refrigerate for another 30 minutes. The salad
 will appear quite wilted. Strain the salad by pressing it down firmly in a
 colander and put all the expressed liquid in a small saucepan.
 
 Boil the juices down to approximately 1/4 cup and restir it into the slaw. 
 
 Soulard Market, St Louis, MO. Judith’s Olney, 1991, Farm Market Cookbook
 (Doubleday, 0385410964)
 
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