170 g sugar snap peas 6 oz
1 L taiwan cabbage, thinly sliced 4 cup
1 L green or red leaf lettuce, torn 4 cup
250 ml fresh bean sprouts 1 cup
30 ml red pepper, chopped 2 tbsp
DRESSING
125 ml vegetable oil 1/2 cup
75 ml vinegar 1/3 cup
30 ml sugar 2 tbsp
15 ml soy sauce 1 tbsp
2 ml fresh ginger, finely chopped 1/2 tsp
Trim ends from fresh sugar snap peas. Cook in 2 cups (500 ml) salted water for one minute; drain well. Whisk together oil, vinegar, sugar, soy sauce and ginger. Shake vigorously. Pour dressing over pea pods. Marinate 1 to 2 hours. Toss pea pods and marinade with cabbage, lettuce, bean sprouts and red pepper.
Serves 6