Yet again I bought a bag of bean sprouts far ahead of their expiration date, only to have them turn to a liquidy mush in my refrigerator. I love them, but for some reason, they always spoil on me. I got them especially for this salad. For this one, I used a base of napa cabbage and liberally added mushrooms, cauliflower, peppers, carrots, and roasted chickpeas seasoned with five spice.
Habanero Gold (Complete Book of Home Preserving)
This might seem like an odd ingredient for salad dressing, but when I combined it with tahini, rice vinegar, and a few other odds and ends, it made the salad special! It’s making me think about what else I can put in salad dressings….harrissa? Pickled garlic? Sweet and sour onions? I’ve got all those canned, and more!
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