1. Peel and shred sweet potatoes, carrots, cucumber and Chinese white
turnip. Shred green pepper and Chinese cabbage.
2. Combine sugar, vinegar, catsup, oil, salt, hot sauce, sesame oil,
cinnamon and pepper. Add to shredded vegetables and toss well. Refrigerate,
covered, 24 hours.
3. Toss vegetables again and refrigerate, covered, 24 hours more. Drain,
discarding marinade.
4. Shred lettuce and arrange on a serving platter. Top with drained
vegetables.
5. Bone and shred roast duck. Arrange over vegetables and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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