Combine first 3 ingredients in a large bowl; toss well and set aside.

Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon. Yield: 16 (1/2 cup) servings or 8 one cup servings

Place the mushrooms in a bowl. Cover them with hot water and let them soak until soft, about 30 minutes. Remove the mushrooms, rinse them and cut off the tough stems. Slice the mushroom caps.

Meanwhile, bring a saucepan of salted water to a boil. Cut the asparagus on the bias in 3 or 4 pieces, discarding the tough white bases (about 1/2 inch from the end). Cut the carrots in diagonal pieces about the same length as the asparagus pieces.

Add the asparagus to the boiling salted water; it should be covered generously. Boil until the pieces are barely tender, about 2 to 3 minutes; to check, lift a few on a slotted spoon and pierce them with a knife tip. Drain the asparagus, reserving the liquid. Rinse the asparagus with cold running water and drain well.

Combine the asparagus cooking liquid, carrots, mushrooms, and a pinch of salt in the saucepan. Bring to a boil. Cover and simmer until the carrots are just tender, about 5 minutes. Drain well. (This liquid can make a tasty stock!)

For the dressing, whisk the soy sauce, 2 tsp. of hoisin sauce, and 2 tsp. of vinegar in a small bowl until combined. Whisk in 2 tsp. of vegetable oil and a little salt, pepper, and hot sauce.

Heat 2 to 3 tsp. of vegetable oil in a skillet over medium heat. Add the mushrooms, asparagus, and carrots and a pinch of salt and pepper. Cook until hot, about 30 seconds. Add the dressing and heat for a few seconds, shaking the pan. Turn off the heat, add the green onion and sesame oil and toss to combine. Taste and adjust the amounts of salt, pepper, hoisin sauce and vinegar.

You can also serve dish cold as a side salad. To serve cold, toss the dressing with the carrots and mushrooms. Just before serving, add the asparagus, green onions, and sesame oil.

To make dressing, in a bowl whisk yogurt, orange juice concentrate, basil and honey. To assemble salad, on individual serving plates (or on a platter) arrange remaining ingredients, dividing equally. Serve dressing on the side.

Recipe and Photo provided courtesy of the California Strawberry Commission. Copyright 2004, California Strawberry Commission. All rights reserved.

1. Slice vegetables to preferred size.

2. Place vegetables in large bowl and toss in the sunflower seeds.

3. Mix together vinegar and yogurt. Pour over salad.

4. Add salt/pepper to taste.

Add any additional veggies you think would be tasty.

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, & celery seed. Let set in refrigerator for at least 12 hours.