Recipe Name kung fu chop asian Dressing Submitted by tomtree Recipe Description Remove woody base of asparagus and discard. Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips. Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. Remove outer leaves and core from cabbage. Thinly slice. Reserve. Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service. Quantity 4 Quantity Unit quarts Prep Time (minutes) 20 Cook Time (minutes) 1 Ready In (minutes) 21

Ingredients Amount Measure Ingredient 4 1/2 cups miso paste (white) 1 1/2 cup soy sauce 3 cups Vinegar, rice 48 tablespoons Mirin (rice cooking wine) 13 tablespoons ground ginger 24 tablespoons vegetable oil 16 tablespoons Sriracha Steps Sequence Step 1 Remove woody base of asparagus and discard. Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips. Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. Remove outer leaves and core from cabbage. Thinly slice. Reserve. Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service. 2 Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips. 3 Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. 4 Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. 5 Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service.