Korean rice salad

Yield: 1 Servings

Measure 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


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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