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Cook'n with Betty Crocker 
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Chinese Salad |
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Serves: 6 Print this RecipeHave Ready: 2 cucumbers large 2 green bell peppers or red bell peppers, washed 8 to 10 radishes washed 2 celery washed 2/3 cup vegetable oil 4 tablespoons cider vinegar 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons soy sauce 2 teaspoons sesame seeds toasted You'll Need: Vegetable peeler Paring knife Chopping board Medium bowl Small bowl Measuring cups Measuring spoons Mixing spoon Small skillet Serving bowl Peel the cucumbers and slice into thin rounds. Cut into quarters and remove the seeds from the peppers and then slice each quarter lengthwise into thin slices. Slice the radishes and celery into thin slices. Put all the vegetables into a medium bowl. In a small bowl mix the vegetable oil, vinegar, sugar, salt, pepper and soy sauce. Pour over the vegetables. Carefully mix the vegetables and dressing, turning so as not to mash the vegetables. Cover and put in refrigerator to chill. Mix again before serving and sprinkle with sesame seeds. (To toast sesame seeds, place in dry skillet over medium heat and stir until golden. Be sure not to burn.) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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