Chinese Radish-Cucumber Salad
chinese, salads
1 bunch radishes, coarsely chopped
1 cucumber, cut in half, peeled, drai; ned on paper
1 towels about 15 minutes, and coarse; ly chopped
1 oriental salad dressing:
1 tablespoon rice vinegar
2 teaspoon soy sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
2 cup coarsely shredded cabbage, kept ref; rigerated 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
Yield: 4 servings