See below ingredients and instructions of the recipe
1 bn Radishes, coarsely chopped 2 ts Soy sauce
1 Cucumber, cut in half, 1/2 ts Sugar
-peeled, drained on paper 1 ts Sesame oil
Towels about 15 minutes, and 2 c Coarsely shredded cabbage,
-coarsely chopped -kept refrigerated until
Oriental salad dressing: -serving
1 tb Rice vinegar
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
At serving time, place chilled cabbage on a serving dish. Toss
vegetables again with dressing and spoon on top of cabbage.
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