Korean rice salad

Yield: 1 Servings

Measure Ingredient
\N \N 2 1/2 3 c cooked rice
½ pounds Ham (cooked--boiled, etc., or cooked chicken or cheese (all are good)
1 \N Box frozen peas, thawed
1 \N Good shaking of red pepper flakes
1 \N Onion, chopped
½ \N Fresh cucumber, chopped (or two medium pickles, chopped)
1 \N Fresh tomatoes, chopped (up to 2)
2 \N Boiled eggs, chopped
\N \N Chopped chives, to taste
\N \N Chopped parsley, to taste
8 \N Black olives, chopped (up TO 10)
3 teaspoons Soy sauce
2 teaspoons Oil
2 teaspoons Vinegrar
3 teaspoons Mayonnaise
\N \N Salt to taste
\N \N Pepper to taste
\N \N 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" <SCHWEIKJ@...> on Jun 30, 1997

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