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Active Time: 10 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Serves 10 as a small appetizer
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Every major region in China has its own distinctive pickled vegetables which often include garlic, chilis and ginger. Chinese cabbage, pickled in brine and served in a ceramic container patterned with hollyhock flowers, was on the menu in 1754 for a meal prepared by the noted Chang Erh for Ch'ien-lung, a Ching dynasty emperor.
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RECIPE INGREDIENTS
| For the dressing; |
| 1/4 cup white vinegar |
| 1/4 cup sugar |
| 1/4 teaspoon salt |
| 1/4 teaspoon sesame oil |
1 English cucumber, skin left on, halved lengthwise then cut crosswise on the diagonal into 1/2-inch (1-cm) slices |
| 1 small carrot, cut into 1/4-inch ulienne |
| 1 small red bell pepper, halved lengthwise then cut crosswise on the diagonal into 1/2-inch (1-cm) slices |
| 1 small red chili, seeded and finely chopped |
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DIRECTIONS
Mix all of the dressing ingredients together in a bowl. Transfer the mixture to a small saucepan and bring to a boil. Reduce the heat and simmer over low heat until the sugar dissolves.
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Combine all of the vegetables in a bowl. Pour on the dressing and toss thoroughly. Cover and refrigerate for at least 1-2 hours.
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Arrange the salad in small saucers and serve as an appetizer to a Chinese meal.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 10 as a small appetizer
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