---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Salads
       Yield: 4 servings
       1 bn Radishes, coarsely chopped
       1    Cucumber, cut in half,
            -peeled, drained on paper
            Towels about 15 minutes, and
            -coarsely chopped
            Oriental salad dressing:
       1 tb Rice vinegar
       2 ts Soy sauce
     1/2 ts Sugar
       1 ts Sesame oil
       2 c  Coarsely shredded cabbage,
            -kept refrigerated until
   In a medium-size bowl, combine the radishes and
   To make the dressing: In a small bowl, mix together
   the vinegar and soy sauce.  Add sugar, stirring to
   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