Boil 2 whole leeks, 2 chayote squash (cut in slices), 8 quarters or chunks of cabbage, cut up 2 large carrots in round slices, ½ lb. whole green beans until tender. Rinse with cold water. Layer vegetables on large plate in a circle pattern drizzling dressing on each layer. Let sit in fridge until cold.
Dressing-Mix 1 C. of oil and 1/4 C. vinegar, 1 tsp. of sugar and 2 tsps. of Adobo spice mix or (to make your own adobo, mix 3/4 tsp. salt to 2 pinches of black ground pepper, a pinch of turmeric, 1/4 tsp. ground oregano, 1/2 tsp. of sugar and 1/2 tsp. msg.) Shake or whip until emulsified.
Sharon Bancroft © 1999
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