Ingredients
1 bunch radishes, coarsely chopped
1 cucumber, cut in half, peeled, drai, ned on paper
1 towels about 15 minutes, and coarse, ly chopped
1 oriental salad dressing:
1 tbsp rice vinegar
2 tsp soy sauce
1/2 tsp sugar
1 tsp sesame oil
2 cup coarsely shredded cabbage, kept ref, rigerated until s
Directions
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.
At serving time, place chilled cabbage on a serving dish. Toss
vegetables again with dressing and spoon on top of cabbage.
Serve immediately.
From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92
Servings: 4 servings
Chinese Radish-Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Cucumber; Salad; Vegetable
The History of Recipes
Academics have proved the existence of recipes far back into distant history, in truth as far back as the Egyptians, and maybe further still. Interesting though that is, sadly, these early recipes were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into appetizers, main course and desserts, something we still use today. Aspicius tells us how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including a few you will know for example basil, mint and parsley. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including basil and coriander. The introduction of these new culinary ideas led to an increase in recipe books, most of which still exist in academic collections. Over the next few centuries, the powerful and rich tried to offer the best banquets, and as a result the best cooks and their recipe collections became highly prized. However, it was during the nineteenth century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes common in their social group. By the arrival of the twentieth century, cookbooks are starting to become popular due to increased literacy, more leisure time and disposable income. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Chinese Radish Cucumber Salad recipe.
