Spicy Asian Vegetable Salad

 

1 C. snow peas

6 large bok choy leaves, cut into ¼ inch strips

1 C. shredded napa or Chinese cabbage

4 ounces daikon, peeled and cut into sticks (about 2/3 C.)

1 medium yellow bell pepper cut into strips

2 fresh shiitake mushrooms, stemmed and thinly sliced

4 scallions, trimmed and thinly sliced on the diagonal

 

Topping:

¼ C. cashews (optional)

1 small bunch enoki mushrooms

 

Dressing:

¼ C. soy sauce

1 ½ tsp. rice wine vinegar

1 tsp. sugar

1/2 to 1 tsp. chili oil

1 tsp. toasted sesame oil

Up to 2 tsp. untoasted sesame oil (or use peanut or vegetable oil)

 

Bring pot of water to a boil over medium heat. Add the snow peas and cook for 30 seconds, or until bright green. Drain and rinse under cold running water. Thinly slice on the diagonal. Set aside. Toss together the bok choy and the cabbage and place in the centre or a platter or bowl. Toss together the daikon and yellow pepper and place on top of the cabbage. Top with the snow peas, shiitake mushrooms and scallions. Sprinkle with the cashews, if using. Place the enoki mushrooms in the centre.  Combine the soy sauce, rice wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Whisk in the oils. Serve the dressing on the side.