*  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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