Chopstick Salad Recipe - Cooking Index
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* |
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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