Korean rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 1/2 3 c cooked rice | ||
| ½ | pounds | Ham (cooked--boiled, etc., or cooked chicken or cheese (all are good) |
| 1 | Box frozen peas, thawed | |
| 1 | Good shaking of red pepper flakes | |
| 1 | Onion, chopped | |
| ½ | Fresh cucumber, chopped (or two medium pickles, chopped) | |
| 1 | Fresh tomatoes, chopped (up to 2) | |
| 2 | Boiled eggs, chopped | |
| Chopped chives, to taste | ||
| Chopped parsley, to taste | ||
| 8 | Black olives, chopped (up TO 10) | |
| 3 | teaspoons | Soy sauce |
| 2 | teaspoons | Oil |
| 2 | teaspoons | Vinegrar |
| 3 | teaspoons | Mayonnaise |
| Salt to taste | ||
| Pepper to taste | ||
| Red papper to taste | ||
Directions
DRESSING
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