Sharon Hudgins discovered this recipe when she was living in the Russian Far East, where it was made with large white Japanese daikon radishes. The same recipe would be made in European Russia with the large, bulbous white radishes that grow there.

Ingredients

• 2 large daikon radishes, peeled and shredded

• 1 teaspoon salt

• 1 teaspoon sugar

• l to 2 hard-boiled eggs, peeled and chopped

• 1 apple, peeled, cored, and shredded

• 4 to 6 tablespoons sour cream

Instructions

Place the daikon in a bowl and sprinkle the salt and sugar over the top and toss to mix well. Let the radishes sit at room temperature for 30 minutes. Transfer the radishes to a large sieve and press firmly on the shredded pieces to get out as much moisture as possible and discard the liquid.

Return the daikon to the bowl, toss with a fork to separate the pieces, and add the chopped hard-boiled eggs and shredded apple. Stir in sour cream, mixing gently but thoroughly and serve.

This recipe was collected by travel editor Richard Sterling on his trip to Burma. It was created by Renatto Buhlman, executive chef of the Strand Hotel. Renatto says to use the best quality, unscented tea available. At the Strand they give you a fork, but everywhere else you eat this with your fingers. Serving suggestion: La Phet makes an excellent appetizer with chips and a lager beer or a dry sparkling wine. In Hawaii, you might try a Maui Blanc dry pineapple wine. At any rate, don’t take it with iced tea! From the article Exotic & Spicy Salads.

Ingredients

• 6 cloves garlic, sliced

• 1/4 cup peanut oil

• 1/3 cup loose green tea leaves

• 2 tablespoons coarsely chopped peanuts

• 1 tablespoon toasted sesame seeds

• 1/4 teaspoon sugar

• 3/4 cup finely shredded Napa cabbage or bok choy

• Juice of 1/2 lime

• 1/4 teaspoon ground cayenne

• Garnish: Lime wedges and whole dried red chiles

Instructions

Fry the garlic in 2 teaspoons of the oil in a pan until it starts to turn brown. Remove from the heat.

In a bowl, combine the tea leaves and the rest of the oil, and, using your fingers, knead the oil into the leaves until the oil is well distributed. Let the mixture sit at least one hour or until the leaves soften. If your tea is extremely dry, you may want to add a few drops of water.

Add all other ingredients, including the garlic, and mix well. Garnish with lime wedges and chiles and serve.

This unusual salad is from Martin Yan, who gave it to us some years ago, but it still holds up well. It is easy to make and easy to eat! The ingredients all meld together to produce a salad with that is excellent to serve with almost any dish.

From the article Exotic and Spicy Salads.

Ingredients

•    1 large cucumber
•    1 teaspoon salt

For the Dressing:

•    3 tablespoons cooking oil
•    3 tablespoons minced garlic
•    1 1/2 teaspoons ground toasted Sichuan peppercorns
•    2 tablespoons rice vinegar
•    2 teaspoons sesame oil
•    2 teaspoons sugar
•    1 teaspoon Asian Chilli Garlic Sauce, or substitute your favorite Asian chile paste (found in Asian markets)

Instructions

Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.

Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

Heat Scale: Medium