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
It is quite feasible to follow the history of recipes way back into the distant past, in fact as far as early Egypt, and maybe even further. Interesting though that is, mostly, these ancient cook books were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians are a few clay tablets in Sumerian which describe 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 anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of Roman times used many aromatic flavors, including a few you will know for example basil, fennel and parsley. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and tastes prompted a torrent in manuscripts on cooking, the majority of which still exist in private cookery archives. During the next few hundred years, the powerful families of the West strove to lay on the most extravagent meals, and consequentially chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the twentieth century, recipe books are starting to become popular mostly as a result of better eduction, increased leisure time and having more money to spend. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chinese Radish Cucumber Salad recipe.
