ACHARA ZUKE (TURNIPS IN VINEGAR DRESSING #36

Yield: 8 Pickles 4 ounces White turnips 1 teaspoon Salt 1 each Dried red pepper 1 each 1" square kombu, washed 1/4 cup Rice vinegar -=OR=- 1/4 c -- white vinegar 4 teaspoon sugar Soy sauce Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters. In a mixing bowl, stir the salt into 1/4 cup cold water. Add the turnips. Soak in the refrigerator for 24 hours. The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide. Drain the turnips & squeeze them firmly until dry. Combine the vinegar, 1/2 cup cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 quart jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.

BASIL/BALSAMIC VINEGAR DRESSING [T]

Yield: 1 Servings 1/3 cup balsamic vinegar 1 tablespoon Soy sauce 2 tablespoon Water 2 tablespoon Fresh basil, chopped fine 2 Cloves garlic, chopped fine 1 tablespoon Onion, chopped fine 1/2 teaspoon Black pepper Combine in a jar, shake, and allow to sit, preferably overnight. The salad will also be improved if it is dressed and allowed to sit for several hours, which is good, since there is a lot of it! From:"Anne.Cox" 20676AC@msu.edu. Fatfree Digest [Volume 9 Issue 32] July 23, 1994.

NAMASU (DAIKON & CARROT IN VINEGAR DRESSING

Yield: 6 Servings 1/2 pounds Daikon, peeled & Shredded 2 1/2 teaspoon Salt 2 1/2 teaspoon Rice vinegar 1 pinch MSG 1 each Small Carrot, shredded 1/4 ounces Katsuobushi 1 1/2 teaspoon sugar Put the Daikon, carrot, 3/8 pint water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a mortar and grind into a fine powder. Shake the powder onto a piece of greaseproof paper through a sieve and set aside. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi. Serve at room temperature in small bowls

NAMASU (DAIKON & CARROT IN VINEGAR DRESSING)

Yield: 6 Servings 1/2 pounds Daikon, peeled & Shredded 2 1/2 teaspoon Salt 2 1/2 teaspoon Rice vinegar 1 pinch MSG 1 Small Carrot, shredded 1/4 ounces Katsuobushi 1 1/2 teaspoon sugar Put the Daikon, carrot, 3/8 pint water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a mortar and grind into a fine powder. Shake the powder onto a piece of greaseproof paper through a sieve and set aside. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi. Serve at room temperature in small bowls

OIL & VINEGAR DRESSING

Yield: 1 Servings 1 tablespoon sugar 2 tablespoon vinegar 1 tablespoon vegetable oil 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/4 teaspoon Crushed ginger root or 1/8 -teaspoon ground ginger - From the files of Al Rice, North Pole Alaska. Feb 1994

OIL & VINEGAR DRESSING

Yield: 1 Servings 1/4 cup Safflower oil 1/2 cup sugar 1 teaspoon Dijon mustard 1/4 cup Apple cider vinegar; (plus 3 Recipe by: Kathy Cox coxk@WSU.EDU Mix together oil, sugar and mustard. Slowly add vinegar. Beat until thick. Add spices to taste: Any of your choosing, such as Beau monde, Lemon Pepper, Onion Powder, Garlic Powder. Variations: 1. May add Miracle Whip for a creamy dressing. 2. Add a little catsup This recipe has come down from several generations of my husband's mother's family. The taste varies by what you add. It's your choice.

OKRA SALAD WITH OIL & VINEGAR DRESSING

Yield: 4 Servings 1 can Whole okra,drained(15oz) 1/4 teaspoon Black pepper 1 teaspoon Lemon juice 1 x Salt to taste 2 teaspoon Minced onion 1 teaspoon Minced parsley 2 each Tomatoes,cut into eighths 1 x Salad greens -----------------------OIL AND VINEGAR DRESSING----------------------- 1/2 cup Salad oil 1/4 teaspoon Hot pepper sauce 1/4 cup Wine vinegar,red or white 1/4 teaspoon Worcestershire sauce 1. Steam okra over boiling water 5 minutes; rinse with cold water and drain thoroughly. 2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill. 3. to serve, mix lightly, then add tomato wedges. 4. Spoon Oil and vinegar Dressing over all and mix lightly; add salt to taste. 5. Serve on salad greens. *** OIL AND VINEGAR DRESSING *** Combine all ingredients and shake vigorously. Store in refrigerator.

OKRA SALAD WITH OIL & VINEGAR DRESSING

Yield: 4 Servings 1 can Whole okra,drained(15oz) 1/4 teaspoon Black pepper 1 teaspoon Lemon juice Salt to taste 2 teaspoon Minced onion 1 teaspoon Minced parsley 2 Tomatoes,cut into eighths Salad greens -----------------------OIL AND VINEGAR DRESSING----------------------- 1/2 cup Salad oil 1/4 teaspoon Hot pepper sauce 1/4 cup Wine vinegar,red or white 1/4 teaspoon Worcestershire sauce 1. Steam okra over boiling water 5 minutes; rinse with cold water and drain thoroughly. 2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill. 3. to serve, mix lightly, then add tomato wedges. 4. Spoon Oil and vinegar Dressing over all and mix lightly; add salt to taste. 5. Serve on salad greens. *** OIL AND VINEGAR DRESSING *** Combine all ingredients and shake vigorously. Store in refrigerator.

JAPANESE SOY-VINEGAR DRESSING

Yield: 1 Servings 1 tablespoon Light soy sauce 2 tablespoon Rice vinegar 3 tablespoon Dashi (Japanese stock) 1/2 teaspoon Grated fresh ginger This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup

Okra Salad with Oil and vinegar Dressing

Yield: 4 servings 1 can Whole okra,drained(15oz) 1/4 teaspoon Black pepper 1 teaspoon Lemon juice 1 x Salt to taste 2 teaspoon Minced onion 1 teaspoon Minced parsley 2 each Tomatoes,cut into eighths 1 x Salad greens -----------------------OIL AND VINEGAR DRESSING----------------------- 1/2 cup Salad oil 1/4 teaspoon Hot pepper sauce 1/4 cup Wine vinegar,red or white 1/4 teaspoon Worcestershire sauce 1. Steam okra over boiling water 5 minutes; rinse with cold water and drain thoroughly. 2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill. 3. to serve, mix lightly, then add tomato wedges. 4. Spoon Oil and vinegar Dressing over all and mix lightly; add salt to taste. 5. Serve on salad greens. *** OIL AND VINEGAR DRESSING *** Combine all ingredients and shake vigorously. Store in refrigerator.

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