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malaysian-salad recipe

Date: Tue, 13 Apr 99 01:34:29 -0700
From: Michelle Dick (artemis@rahul.net)

This grain and fruit salad has a lot of ingredients, but it is out of
this world in flavor.  It is slightly adapted from Gabe Mirkin's
recent book: 20/30 Fat and Fiber Diet Plan.  He says to let it sit for
an hour in the fridge, but I couldn't wait and am eating some now (I
just finished making it).  It wouldn't hurt to double this recipe if
you can, because the canned water chestnuts and bamboo shoots use up
about half of a 8 oz can (but make sure you like it first or have a
lot of people to feed).  Also, the only ingredient that I don't think
really adds to this dish is celery.  Next time I make it I'll
substitute another color of bell pepper for it.  A red and an orange
bell pepper would make this a very colorful salad indeed.

Malaysian Salad

Salad ingredients:

2 cups cooked quinoa (I use a rice cooker, I'm lazy *)
1/2 large yellow bell pepper (or 1 small), diced
1 stalk celery, diced 
2 green onions, halved lengthwise and sliced thin
1/2 cup frozen green peas
1/2 cup sliced and quartered water chestnuts (drained, of course)
1/2 cup diced bamboo shoots (drained, of course)
1/2 cup diced pineapple bits
1/2 cup golden raisins
1 orange, peel sliced off and then diced, deseed if necessary
1 cup bean sprouts
1 T toasted sesame seeds (**)


1/4 cup rice vinegar
1/4 cup pineapple juice
1 T minced fresh ginger
1 large clove garlic, minced
3 T soy sauce

Prepare salad ingredients and mix together in large bowl.  In small
bowl or glass, mix dressing ingredients and pour over salad.  Mix
thoroughly and chill in refrigerator for 1 hour.

6-8 servings.  182 calories, 2 gram fat, 4 grams fiber.

* 2/3 cup dry quinoa, 4/3 cup water if using modern rice cooker that
is fully enclosed and doesn't burp steam.

** to toast your own: use dry hot skillet, stir constantly until
aromatic and they just begin to pop (you can go longer if you have a
cover and can shake the skillet with the lid on).

kwvegan vegan