Asian Kasha Salad

Ingredients:

  • 3 cup (750 mL) Cooked Kasha
  • 1 cup (250 mL) shredded Chinese, Nappa, or regular cabbage
  • 1  (1 ) large carrot, shredded
  • 1/4 cup (50 mL) frozen green peas
  • 8 oz (227 mL) 1 can water chestnuts, thinly sliced
  • 1/2 cup (125 mL) sliced almonds
  • 1  (1 ) green onion, thinly sliced

Preparation:

DRESSING:

1/2 cup 80 ml oil

2 tbsp 25 ml sesame oil

1 tbsp 15 ml EACH soy sauce, dry sherry, rice or white wine vinegar

grated fresh ginger

1 clove garlic, minced



Combine salad ingredients in a bowl. Combine dressing ingredients and pour over salad. Toss.



Tip - Serve this salad chilled or heat the dressing and try it warm.

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Type of dish: Dinner , Lunch
Food type: Buckwheat
Makes: 6 Servings

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