Recipe by Sonya
"A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunch boxes!"
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shelled edamame (green soybeans)
chopped Napa cabbage
chopped bok choy
rice wine vinegar
black sesame seeds
shredded white daikon radish
This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.
The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.
Delicious just as written! Trying to get more veggies in my diet and this was perfect!
OOOHHH! The rice wine vinegar in this recipe made us all pucker! I find it hard to believe that kids would eat this as written. Thanks to Julee's review we took her advice and added some soy sauce and that made it more palatable, but I also added 2T. of sugar. Really disappointed.
I made it with the ingredients in my fridge, fresh black soybeans (kuromame) and komatsuna leaves instead of bok choy. I prepared 2 servings so divided the quantities by 3. I also used less dressing and balanced the acidity of the sake vinegar with sugar (1tsp sugar to 2tbsp sake vinegar and 1tbsp sesame oil). It was delicious, thanks Sonya.
I sliced my radishes and carrots instead of shredding them. Didn't have much flavor to it, I skipped the salt.
Terrific! I too reduced the amount of vinegar and the overall amount of dressing, but it was really good.
I can't imagine drowning this in so much vinegar and oil! Trust yourself. Use the same base ingredients, but tweak it for your own tastes. I used a lot more of the cabbage and bok choy and only 1/3 to 1/2 of the vinegar and sesame oil. It's still a bit stronger than I prefer on a salad, but it's quite tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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