Recipe provided by Erin Jobe
Adapted from a recipe from Dog Hollow Farm in "From Asparagus to Zucchini"
5 cups finely chopped napa cabbage and/or bok choy
3/4cups sliced radishes
1 cup crunchy wonton sticks.
1 cup slivered almonds
2 tablespoons rice vinegar
4 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon honey
Combine cabbage and/or bok choy in large bowl, pour in rice vinegar, sesame oil,
soy sauce and honey and mix well.
Top with slivered almonds and wontons.
Cover and refrigerate. Drain off excess liquid and mix before serving. (I think the flavor gets better if it is left refrigerated for a few hours before serving!)
Makes 8 servings.