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Title: CHINESE RADISH-CUCUMBER SALAD
Categories: Chinese, Salads
Yield: 4 servings
1 bn Radishes, coarsely chopped
1 Cucumber, cut in half,
-peeled, drained on paper
Towels about 15 minutes, and
-coarsely chopped
Oriental salad dressing:
1 tb Rice vinegar
2 ts Soy sauce
1/2 ts Sugar
1 ts Sesame oil
2 c Coarsely shredded cabbage,
-kept refrigerated until
-serving
In a medium-size bowl, combine the radishes and
cucumber.
To make the dressing: In a small bowl, mix together
the vinegar and soy sauce. Add sugar, stirring to
dissolve.
Pour dressing over vegetables, toss thoroughly, and
refrigerate until serving time.
At serving time, place chilled cabbage on a serving
dish. Toss vegetables again with dressing and spoon on
top of cabbage.
Serve immediately.
From: CLASSIC COLD CUISINE by Karen Green, Jeremy P.
Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9
Posted by: Karin Brewer, Cooking Echo, 8/92
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