Raw Napa Salad

Ingredients:

1 head napa cabbage

2 cups mung beans sprouts

2 scallions, sliced in small rings

¼ c. toasted sesame seeds

Directions:

1.  Wash head of napa and cut into ¼“ ribbons.  Cut again, perpendicular to other slices, to make ribbons shorter.

2.  Dry and toss with all the other ingredients and mix with a quick Asian dressing.

3.  Top with chopped toasted peanuts and/or cubed tofu, if desired.

Adapted from a Deborah Madison recipe in The Savory Way

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