---------- Recipe via Meal-Master (tm) v8.02
       Title: Pickled Vegetable Appetizer
  Categories: Japanese, Condiment
       Yield: 8 servings
            Stephen Ceideburg
       1 c  Sliced red or white radishes
     1/2 c  Sliced English (hothouse)
     1/2 c  Diagonally sliced carrot
     1/2 ts Salt
       2 tb Umeboshi vinegar *
       6 tb Water
            Lettuce leaves
   * available in Asian markets or natural foods stores,
   or use white vinegar
   A vinegar made from umeboshi plums lends the
   vegetables a rosy hue, that contrasts with green
   lettuce leaves.
   In a medium bowl, toss together the radishes,
   cucumber, carrot and salt. Let sit at room temperature
   2 hours.
   Press vegetables gently in a colander, to drain off
   liquid. Return vegetables to bowl.
   In a saucepan, bring the vinegar and water to a boil.
   Cool, then pour over vegetables. Cover bowl with
   plastic wrap and refrigerate 24 hours.
   To serve, arrange chilled pickled vegetables on
   lettuce leaves.
   From an article by Mary Carroll in The San Mateo
   Times, 5/25/93.