Ingredients:
1 cup snow peas ( strings and ends removed)
3 cups napa cabbage
3 cups shredded bok choy
1 cup fresh bean sprouts
3 green onions, chopped ( or use red onion, finely chopped)
1 cup dried cranberries
1/2 cup toasted slivered almonds
salt and pepper
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
2 -3 teaspoons brown sugar ( or to taste)
1 -3 teaspoon minced fresh garlic ( or to taste)
2 teaspoons minced fresh ginger ( or to taste)
1 teaspoon sesame oil
Directions:
In a small bowl wisk together oil, rice vinegar, soy sauce, brown sugar, garlic, ginger, sesame oil and black pepper; whisk until the sugar has dissolved.
Steam or cook the snow peas if using for 2 minutes or until crisp-tender; drain and plunge into ice water, or very cold water, then drain and pat dry with a paper towel.
In a large bowl toss together, snow peas, napa cabbage, bok choy, bean spouts and green onions.
Just before serving pour the dressing over and add in the cranberries; toss to combine and season with salt and pepper, then sprinkle with toasted almonds on top.
Delicious.
Servings: 6-8
Time preparation: 40 min.
Time total: 40 min.