Friday, February 25, 2011

All-Gong Oriental Salad

**I made this salad and shredded all the vegetables in a processor but the peas. Love this salad, so fresh and all raw!

All- Gong Oriental Salad
Serves 6
3 c dry brown rice, cooked
1/2 green cabbage, chopped
1/2 red cabbage, chopped
2 c broccoli florets
1 c frozen peas, thawed
4 carrots, diced
1 red pepper, chopped
1 green pepper, chopped
1c black olives, chopped
1 c olive oil
1/2 c fresh squeezed lemon juice
1/4 c Bragg's soy sauce
1/3 c honey
3 garlic cloves, minced
2 tbsp fresh gingerroot-peeled then grated

1.  Combine cabbage, broccoli, peas, carrots, red and green peppers, olives and onion.
2.  Add the hot rice on top of the vegetables.  This will cause the vegetables to soften slightly.
3.  Combine the dressing ingredients using a wire whisk; add to the salad; toss well.
Chopping vegetables with a food processor greatly reduces preparation time.

Chicago on a sunny day!

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