Friday, July 5, 2013


~ Grant Butler, undated Oregonian clipping

1 large zucchini, julienned or shredded
1 orange bell pepper, cut into thin 1-inch long slices
2 green onions, thinly sliced
1 c. bean sprouts
1/3 c. raw cashews

3 T. rice wine vinegar
1 T. tamari or soy sauce
1 T. dark sesame oil
1 t. grated fresh ginger
1 1/2 t. toasted sesame seeds
1/4 t. crushed red pepper flakes

In a large bowl, toss the salad ingredients together.  In a small bowl, whisk the dressing ingredients together. Pour dressing over salad just before serving and toss to coat.  

Makes about six cups, though the size of the zucchini and bell pepper will cause that to vary a little.

Notes: I don't think this is spicy at all, but you can adjust the amount of red pepper flakes to increase or decrease the spice level to suit your taste.

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