Recipe for Korean Rice Salad 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 x 3 c cooked rice
1/2 lb Ham (cooked--boiled, etc., or cooked chicken or cheese (all are good)
1 box frozen peas, thawed
1 x Good shaking of red pepper flakes
1 x Onion, chopped
1/2 x Fresh cucumber, chopped (or two medium pickles, chopped)
1 x Fresh tomatoes, chopped (up to 2)
2 x Boiled eggs, chopped
Chopped chives, to taste
Chopped parsley, to taste
8 x Black olives, chopped (up TO 10)
----------------- DRESSING ----------------
3 tsp Soy sauce
2 tsp Oil
2 tsp Vinegrar
3 tsp Mayonnaise
Salt to taste
Pepper to taste
Instructions:
Instructions: Here, for the first hot, hot days of summer (Western New york, that is) is a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and have used it every, every summer since.

mix all ingredients well, carefully, until blended. Mix dressing and pour over and mix until blended.

Dressing: Mix all ingredients well. Pour over salad, mix carefully with a fork until well mixed. Refigerate, covered, for several hours, so all flavors can blend. Serve at room temperature.

NOTE: Serve with accompaniments such as those served with curry: peanuts, chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever. and serve with crisp bread, cool salads, etc.

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