Recipe - Chinese Radish-Cucumber Salad

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 tablespoon Rice vinegar
2 teaspoon Soy sauce
One half teaspoon Sugar
1 teaspoon Sesame oil
2 cup Coarsely shredded cabbage,
kept refrigerated until
serving

In a mediumsize 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 0874773229 Posted by: Karin Brewer, Cooking Echo,
8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini