Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Smokeless Indoor Barbecue Grill Smokeless Indoor Barbecue Grill by Sanyo
Star Rating
$49.99
Kid-Friendly Polliwog Knife Set Kid-Friendly Polliwog Knife Set by Rachael Ray from Furi
Star Rating
$19.95
White Chocolate Sauce White Chocolate Sauce by Fontana
Star Rating
$27.95
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Spicy Sweet and Sour Salad
Source: The Heritage of Chinese Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  Serves 10 as a small appetizer
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.
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
Spicy Sweet and Sour Salad Recipe at Cooking.com
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.
Combine all of the vegetables in a bowl. Pour on the dressing and toss thoroughly. Cover and refrigerate for at least 1-2 hours.
Arrange the salad in small saucers and serve as an appetizer to a Chinese meal.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 10 as a small appetizer
Calories: 30
Sodium: 60mg
% Cal. from Fat: 0%
Carbohydrates, Total: 7g
Fiber: 1g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Try Fine Cooking Magazine for quick, healthy and innovative recipes.