CookTeaser

A CookTale

It becomes Asian, primarily with a change in the dressing. It also completely changes the taste from everyday to zesty. And It’s no longer the supermarket daily special.

RECIPE Salad

1 large green Zucchini, julienned or shredded
1 Red Bell Pepper, cut into thin 2‐inch‐long slices
3 green Onions, thinly sliced
1 Cup of Bean Sprouts (optional)

RECIPE Dressing

3 TB of Rice Wine Vinegar
1 TB of Soy Sauce
1 TB of dark Sesame Oil
1 tsp. grated fresh Ginger
1½ tsp. lightly toasted Sesame Seeds
¼ tsp. crushed Red Pepper Flakes

1. Toss together salad ingredients in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Toast Sesame Seeds in a small dry skillet over medium heat until lightly browned. Add to dressing.
4. Dress the salad just before serving and toss to coat.