1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch slices. Place in a bowl.

2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight.

3. Drain, and sprinkle with paprika before serving.

slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add the turnips to the pan and simmer, covered, 2 minutes. Remove from heat and let cool in the pan. Then refrigerate, covered, overnight.

For the turnip, substitute the following vegetables in any combination: cauliflower (parboiled) or carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or dice the vegetables. Increase the amount of dressing as you increase the vegetables.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.