Shredded Spicy Asian Salad
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons peanut or corn oil
1/2 cup light soy sauce
1/2 cup unseasoned rice vinegar cup sesame oil
6 tablespoons light brown sugar
1 teaspoon Chinese chili sauce or paste
1/2 pound Chinese pea pods
1 English cucumber, shredded
4 stalks celery, cut in thin diagonal slices
2 sweet red peppers, shredded
2 cups shredded daikon (Japanese radish)
2 tablespoons toasted sesame seeds
Saute ginger and garlic in peanut oil in small saute pan for few seconds. Add soy sauce, vinegar, sesame oil, sugar and chili sauce. Bring to boil and simmer 2 minutes, until sugar is dissolved. Pour into large mixing bowl and cool completely.
Blanch pea pods in rapidly boiling water 15 seconds. Drain and rinse immediately under cold water. Pat dry and shred.
Toss pea pods, cucumber, celery, red peppers and daikon with cooled soy mixture. Refrigerate for 1 hour before serving. (Salad should not be tossed with dressing more than 4 hours in advance or vegetables lose their textures and color.) To serve, drain well, heap vegetables on platter or in bowl and sprinkle with toasted sesame seeds.
Makes 6 to 8 servings.
Source: LA Times