[blindcooks] Re: Sesame Ginger Salad
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sat, 1 Feb 2014 13:53:46 -0800
Yes John
That is true, and thanks for the suggestion
Smile and have a blessed day
Sugar
Faith is the strength by which a shattered world shall emerge into the
light.
Helen Keller
~blessings, Sugar
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, February 01, 2014 10:33 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Sesame Ginger Salad
Hi Sugar:
This recipe sounds excellent, especially as I have some Napa cabbage in
my fridge waiting to be used up. The only thing that I am wondering about
is the sesame oil. There's a whole lot of it here! If you're not familiar
with sesame oil, it has a very strong, intense flavor. I think I'm going to
try making this, but use half sesame oil and half vegetable oil instead of
all sesame oil and see how I like it. This recipe showed up just at the
right time as I've been planning my next menu and shopping trip and was
wondering what sides to have with a smoked duck that I'm going to try.
Again, thanks for sharing. Jon
----- Original Message -----
From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
Sent: Friday, January 31, 2014 8:54 AM
Subject: [blindcooks] Sesame Ginger Salad
> Sesame Ginger Salad
>
> Colorful crispy vegetables that have the perfect balance of sweet and
> sour.
> A great summer side salad.
> Servings: 4 Prep Time: 10 min Total Time: 10 min
>
> Ingredients:
> Dressing:
>
> 1/2 cupGluten Free Soy Sauce
> 1/2 cupSesame Oil
> 1/2 cupRice Wine Vinegar
> 1/4 cupGinger
> 1 cloveGarlic
> 2 TbspSugar)I use splenda or extivia)
> 2 TbspToasted Sesame Seeds
> Salt & White Pepper, to taste
> 4Yellow Peppers, julienned
> 4Red Peppers, julienned
> 2Peeled English Cucumbers, julienned
> 3 cupsNapa Cabbage, chiffonade
> 1/2 cupGreen Onion, julienned
> 1Red Onion, julienned
> Black & White Sesame Seeds, to garnish
>
> Directions:
> Take all items of the dressing but the sesame oil and mix in a blender.
> Once
> well combined, slowly add the oil a little at a time until it is all
> mixed in. Set aside. Wash vegetables and cut them as specified. Toss
> the vegetables with the dressing a 1/4 cup at a time so the vegetables
> don't become over saturated. Place in the fridge to help incorporate
> the flavors.
> Garnish with sesame seeds.
> Helpful Tips:
> Any unused dressing can be saved in the fridge for a week.
>
> Faith is the strength by which a shattered world shall emerge into the
> light.
> Helen Keller
> ~blessings, Sugar
>
>
>
>
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