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Beijing Salad

Salads, Pickles, and Other Cold Foods

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.

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