Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sweet potatoes |
| 1 cup | Carrots |
| 1 cup | Cucumber |
| 1 cup | Chinese white turnip |
| 1 \N | Green pepper |
| 1 cup | Chinese cabbage (up to) |
| 1 cup | Sugar |
| 1 cup | Vinegar |
| 1 tablespoon | Catsup |
| 1 tablespoon | Oil |
| ½ teaspoon | Salt |
| ½ teaspoon | Hot sauce |
| 3 drops | Sesame oil; more or less |
| 1 pinch | Cinnamon |
| 1 dash | Pepper |
| 1 \N | Head lettuce (up to) |
| 2 pounds | Roast duck |
1. Peel and shred sweet potatoes, carrots, cucumber and Chinese white turnip. Shred green pepper and Chinese cabbage.
2. Combine sugar, vinegar, catsup, oil, salt, hot sauce, sesame oil, cinnamon and pepper. Add to shredded vegetables and toss well. Refrigerate, covered, 24 hours.
3. Toss vegetables again and refrigerate, covered, 24 hours more. Drain, discarding marinade.
4. Shred lettuce and arrange on a serving platter. Top with drained vegetables.
5. Bone and shred roast duck. Arrange over vegetables and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .