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Spicy Sweet and Sour Salad

Source: The Heritage of Chinese Cooking
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  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.
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
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:   Serves 10 as a small appetizer
Calories: 30
Sodium: 60mg
% Cal. from Fat: 0%
Carbohydrates, Total: 7g
Fiber: 1g
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