———————————–SAUCE———————————– 1/2 c Chopped
Cilantro 6 Thin ginger slices (I used
More) 2 T Fresh lime juice
1/2 c Soy sauce
2 1/2 c Water
1/2 c Honey or brn. sugar
———————————–SALAD———————————– 3 c Cooked and cooled Wild Blend
Rice (I used Lundberg Blend) 3 c Cooked and cooled Basmati
Rice (these can be cooked Together) 1 t Ground chilli (I used
Cayenne pepper) 1 c Green beans thinly sliced
Steamed and cooled 1 c Snow peas, thinly sliced
1 Cucumber thinly sliced and
Quartered 1 c Bean sprouts
1 c Finely diced orange
1 c Finely diced tart apple
Chunks 1 cn Sliced water chestnuts
1/2 c Chopped cilantro
1 1/2 T Lime juice
Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar. You may want to experiment by making a whole batch and adding it to the salad to suit your preference. I used a considerable amount more cilantro, lime, and ginger than the recipe calls for but I love spicy things. Combine salad ingredients, drizzle sauce over and toss gently. Chill and serve. From: T Harman <T.HARMAN@M.CC.UTAH.EDU>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV H Sauce: