Title: Radish-cucumber salad
 Categories: China, Salads
      Yield: 4 Servings
 
      1 bn Radishes, coarsely chopped
      1    Cucumber, cut in half,
           -peeled, drained on paper
           Towels about 15 minutes, and
           -coarsely chopped
           Oriental salad dressing:
      1 tb Rice vinegar
      2 ts Soy sauce
    1/2 ts Sugar
      1 ts Sesame oil
      2 c  Coarsely shredded cabbage,
           -kept refrigerated 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