Name: Korean Rice Salad
Ingredients: 2 1/2 3 c cooked rice; 1/2 lb 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; 1/2 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 ts Soy sauce; 2 ts Oil; 2 ts Vinegrar; 3 ts Mayonnaise; Salt to taste; Pepper to taste; Red papper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Korean		1	Servings

INGREDIENTS

		2 1/2 3 c cooked rice
1/2	lb	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
1/2		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	ts	Soy sauce
2	ts	Oil
2	ts	Vinegrar
3	ts	Mayonnaise
		Salt to taste
		Pepper to taste
		Red papper to taste

INSTRUCTIONS

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@FREDONIA.EDU> on Jun 30, 1997

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