Recipe - Korean Rice Salad

2 One half 3 cup cooked rice
One half pound Ham (cookedboiled, etc.,
or cooked chicken or cheese
(all are good)
1 Box frozen peas, thawed
1 Good shaking of red pepper
flakes
1 Onion, chopped
One half Fresh cucumber, chopped (or
two medium pickles,
chopped)
1 Fresh tomatoes, chopped (up
to 2)
2 Boiled eggs, chopped
Chopped chives, to taste
Chopped parsley, to taste
8 Black olives, chopped (up TO
10)

DRESSING
3 teaspoon Soy sauce
2 teaspoon Oil
2 teaspoon Vinegrar
3 teaspoon Mayonnaise
Salt to taste
Pepper to taste
Red papper to taste

here, for the first hot, hot days of summer (Western New york, that is) is
a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and
have used it every, every summer since.

mix all ingredients well, carefully, until blended. Mix dressing and pour
over and mix until blended.

Dressing: Mix all ingredients well. Pour over salad, mix carefully with a
fork until well mixed. Refigerate, covered, for several hours, so all
flavors can blend. Serve at room temperature.

NOTE: Serve with accompaniments such as those served with curry: peanuts,
chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever.

And serve with crisp bread, cool salads, etc. Posted to FOODWINE Digest 30
Jun 97 by "Joanne L. Schweikj" SCHWEIKJ@FREDONIA.EDU on Jun 30, 1997