0.5 cups olive oil For dressing | |
2 tablespoons sweet chili sauce For dressing | |
1 teaspoon Dijon mustard For dressing | |
2 teaspoons lemon juice For dressing | |
1 teaspoon minced garlic For dressing | |
0.5 teaspoons grated ginger For dressing | |
1 teaspoon pepper For dressing | |
Salt to taste For dressing | |
1 cup shredded red cabbage For salad | |
1 carrot, cut into julienne slices For salad | |
2 green onions, cut into slices For salad | |
0.5 cups red bell pepper, cut into cubes For salad | |
1 cup cucumber For salad | |
0.5 cups yellow bell pepper, cut into cubes For salad | |
1 cup Asian salad leaves, torn into bite-size pieces For salad |
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