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SALAD
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1 small large
boc choi, finely sliced, both leaves and stems. (about 4 cups)
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4 ounces
cellophane noodles, soaked for 20 minutes in warm water
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1 cup chopped
cilantro
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1
green/yellow/red bell pepper thinly sliced
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1 or 2
serrano/jalapeno peppers minced added to taste
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1 onion thinly sliced
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DRESSING
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Salt and Pepper
to taste
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2 cloves garlic:
minced
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2 teaspoons
peanut oil or sesame oil
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1 tablespoon
minced ginger
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1
serrano/jalapeno/cayenne pepper - minced
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3 tablespoons
fresh lime juice
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1 tablespoon peanut butter
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Directions
1
Place the cabbage
in a bowl and cover with ice water. Set aside while you prepare the remaining
ingredients.
2
Bring a pot of
water to a boil. Salt if desired. Put noodles in colander, inside a pot, and
poort boiling water over noodles so they are submerged. (Leave noodles in
a pot off the stove.) Let the noodles set for about a minute then drain
the noodles and cool with cold water.
3
Toss together boc choi, peppers, onions, cilantro and noodles. Set aside
in pot.
4
Make salad dressing. Cook the together peanut oil, rice vinegar, garlic, ginger,
salt, pepper, peanut butter, minced serrano/jalapeno/caayenne (if using).
5
Toss
hot dressing with salad. Then squeese lime juce and toss salad again. Cool and
serve.
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