Serves: 6
Total Calories: 268

Have 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.)

Nutritional Facts:

Serves: 6
Total Calories: 268
Calories from Fat: 213

More Recipes from the Meals of Many Lands Cookbook:
Chinese Salad
Cucumber Salad With Pickled Beets
Green Salad With Italian Dressing
Guacamole Salad
Japanese Fruit Bowl
Tomatoes & Sour Cream Salad