Picture courtesy of Mary Englebreit
Recipe courtesy of Layla
Wasabi Salad Dressing
1 tsp. soy sauce
1 tsp. wasabi (Japanese horseradish) paste
3 TB rice wine vinegar
1 TB sugar
1/2 tsp. sesame oil
Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is
dissolved. Add sesame oil and wasabi paste and whisk well.
Chill the dressing in the fridge until ready to serve.
Makes enough dressing for four small salads.
1/2 cup sliced or slivered almonds, roasted
2 TB sesame seeds, toasted
1/4 cup sunflower seeds
1/2 head medium cabbage, cabbage
1 pkg. fresh or 1 can bean sprouts
1 can fresh mushrooms, sliced or 1/4 cup chopped green onions
3 oz. pkg. instant ramen noodles, broken up
1/2 pkg. chow mein noodles
Roast almond, sesame seeds, and sunflower seeds. Combine cabbage, bean
sprouts in large bowl. Add mushrooms, onions, and sunflower seeds. Add
toasted almonds and sesame seeds. Combine broken noodles and chow mein
noodles. Top with dressing.
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