Instructions: Mix all of the dressing ingredients together in a bowl. Transfer the mixture to a small saucepan and bring to a boil. Reduce the heat and simmer over low heat until the sugar dissolves.

Combine all of the vegetables in a bowl. Pour on the dressing and toss thoroughly. Cover and refrigerate for at least 1 to 2 hours.

Arrange the salad in small saucers and serve as an appetizer to a Chinese meal.

This recipe yields 10 small appetizer servings.

Comments: Every major region in China has its own distinctive pickled vegetables which often include garlic, chilis and ginger. Chinese cabbage, pickled in brine and served in a ceramic container patterned with hollyhock flowers, was on the menu in 1754 for a meal prepared by the noted Chang Erh for Chien-lung, a Ching dynasty emperor.

Today, a pickled dish similar to this Spicy Sweet and Sour Salad is served as an appetite stimulant before banqueting.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.