Chinese Vegetable Salad
2 Mar 2011
|Canned water chestnuts||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Scallions||1⁄2 Cup (8 tbs), thinly sliced (Green Onions)|
|Bean sprouts||1⁄2 Cup (8 tbs) (Canned)|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Slivered toasted blanched almonds||1 Tablespoon|
|Sesame||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Lemon juice||1 Tablespoon|
Combine all the salad ingredients except the almonds.
Shake up the dressing ingredients in a jar.
Combine and toss lightly.
Let mellow at least 10 minutes before serving.
Sprinkle almonds on top before serving.
Difficulty Level:Very Easy
Chinese Vegetable Salad Recipe