Daikon radish salad

From:

http://kitchen-parade-veggieventure.blogspot.com/2006/01/day-281-daikon-pepper-salad.html

I made it with scallions instead of watercress, added salt, and used rice wine vinegar instead. It's very refreshing!

DAIKON & PEPPER SALAD

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Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

DRESSING
1 1/2 tablespoons white wine vinegar
1/2 tablespoon olive oil (or none ... reduced from 4 tablespoons)

8 ounces daikon, peeled and diced
1 red pepper, diced (the inspiring recipe called for two peppers)
4 ounces watercress, chopped (the inspiring recipe called for 12 cups, that'd be a LOT)

Jaime's Rice and Beans

1c cooked brown rice
1c cooked red kidney beans
1 1/2c diced red pepper
1/2c sliced scallions
1T olive oil
1T white wine vinegar
1 tsp cajun seasoning

Chinese Style Stir-Fry Cabbage

Slice or mince garlic.

Slice scallions (all of white, some of green)

Chop green cabbage.

Saute garlic and scallions in canola oil.

Add some sliced/minced ginger if desired (I used a spoonful of jarred ginger)

Add cabbage and some water (about 1/4 cup for a small cabbage), stir around and cover, let simmer until cabbage is soft.

Add a sprinkling of toasted sesame oil and about a teaspoon of soy sauce.

The first time I ate this alone, next to sesame noodles with garlic (will post recipe). When I ate the leftovers, I mixed it will linguine and broccoli. It was even better.