Tuesday, May 5, 2009

Veg.Thai Salad

1 c shredded cabbage

1/2 c mung bean sprouts

3/4 c scallions; chopped

1/4 c water

1 tb white vinegar

1 tb soy sauce

1 ts honey

1 ts cornstarch

1 tb butter

1 tb chopped fresh cilantro

1 tsp garlic paste

1/4 ts crushed red pepper


Combine all of the vegetables in alarge bowl. Pour the dressing over and toss gently to mix well. Cover and chill for an 2-3 hours before serving.

(For DRESSING -- combine water, vinegar, soy sauce, honey and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until the mixture became . Remove from heat. Stir in the butter until smooth. Add the remaining ingredients and stir until well combined. )

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