Recipe: Re: Asian slaw/salad

i think u r talking about the "pickled dish" that most of us, northern asians eat as a very small side dish. We normally use white radish, carrots, or cucumber and ect. in a clear sweet and sour sauce. if this rings a bell, here is an example for u. Jpnz and koren use similar sauce (korean ones sometimes can be spicy w/ hot pepper powder added) have a look at this rec. and try the variation u r fond of... or u may do a search w/ similar names... good luck.

ps: as i am a cook who doesn't measure much when it comes to our home-style cooking. i just copied this from the net for u. hope u dont' mind.
=========================================== Title: CHINESE RADISH-CUCUMBER SALAD
Categories: Chinese, 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/salt
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. (usually few hours!)

At serving time, place chilled cabbage on a serving
dish. Toss vegetables again with dressing and spoon on
top of cabbage.

Serve immediately.