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Title: Korean Rice Salad Categories: None Yield: 1 Servings 2 1/2 3 c cooked rice 1/2 lb Ham (cooked--boiled, etc., -or cooked chicken or cheese -(all are good) 1 Box frozen peas, thawed 1 Good shaking of red pepper -flakes 1 Onion, chopped 1/2 Fresh cucumber, chopped (or -two medium pickles, -chopped) 1 Fresh tomatoes, chopped (up -to 2) 2 Boiled eggs, chopped Chopped chives, to taste Chopped parsley, to taste 8 Black olives, chopped (up TO -10) ----------------------------------DRESSING---------------------------------- 3 ts Soy sauce 2 ts Oil 2 ts Vinegrar 3 ts Mayonnaise Salt to taste Pepper to taste Red papper to taste here, for the first hot, hot days of summer (Western New york, that is) is a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and have used it every, every summer since. mix all ingredients well, carefully, until blended. Mix dressing and pour over and mix until blended. Dressing: Mix all ingredients well. Pour over salad, mix carefully with a fork until well mixed. Refigerate, covered, for several hours, so all flavors can blend. Serve at room temperature. NOTE: Serve with accompaniments such as those served with curry: peanuts, chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever. And serve with crisp bread, cool salads, etc. Posted to FOODWINE Digest 30 Jun 97 by "Joanne L. Schweikj" |