Contributed by (Recipe adapted from “Webcipes” at www.geocities.com)

Ingredients

1 Fennel, bulb sliced, and some of the feathery top chopped for garnish
½ lb Bean sprouts or 2 C Broccoli floret
1 Cucumber, chopped
1 bunch Radishes, sliced
1 bunch Green onions, sliced (or about ¼ C chopped red onion)
1 Carrot, shredded or sliced very thin
1 Tbs grated or minced fresh Ginger
¼ C Rice wine vinegar
A few leaves of Chinese cabbage or soft Lettuce (optional)

Instructions

Combine all ingredients except fennel tops and cabbage or lettuce leaves. Serve on a bed of the leaves, if desired, and sprinkle with the chopped fennel tops. Serves 4 to 6.

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