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Salads that Accentuate: Wonona's Kitchen

by Wonona Wong Chang

Salads, Pickles, and Other Cold Foods

Fall Volume: 1994 Issue: 1(1) pages: 12 to 13

Salads that accentuate color, aroma, texture and good taste.

Beijing Salad
4 cups green cabbage, cut bite size
2 cups small cauliflower florets
1 cup thinly sliced carrot
2 Tablespoons fresh ginger, shredded
1 teaspoon salt
3 Tablespoons cider vinegar
2 Tablespoons sugar
2 or 3 Tablespoons sesame oil
1/2 teaspoon crushed red pepper (optional)
1. Combine cabbage, cauliflower, carrots, and ginger in a colander and evenly sprinkle salt over them and toss well.
2. Leave the vegetables in the colander for three hours tossing them periodically.
3. Place vegetables in a bowl and add sugar, vinegar, sesame oil, (and any optional ingredients) and mix well. Marinate overnight in the refrigerator.
4. Stir everything well and serve cold.
Agar Agar Salad
4 cups of two and one-half-inch agar agar strips
1 large cucumber
1/2 to 1 cup baked Virginia ham
2 Tablesppons sugar
3 Tablespoons cider vinegar
2 to 3 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon prepared mustard (optional)
1. Wash agar agar with cold water until well separated, then rinse under cold water; drain, and squeeze out excess water.
2. Cut cucumber lengthwise, use a spoon to scoop out and discard the seeds, and then cut diagonally into two and a half inch strips.
3. Cut ham into two and a half inch strips.
4. Combine agar agar, cucumber and ham in a colander, toss well, then put in a bowl.
5. Mix the rest of the ingredients, pour over the mixture; mix and serve.

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