JAPANESE VEGETABLE-MEAT SALAD

Cool and Refreshing - one of Dr. Evil's favorites. Thanks to our good friend, Yasuko.

Yield: 4 to 6 Servings.

1/3 Pkg. (1.5 oz.) Agar Agar Rau Cau. *

1 carrot, pealed and cut into 1 ½” matchstick-size pieces.

2 cucumbers (long, Japanese variety is best), cut in half and lengthwise and sliced thin – if regular cucumbers are used, seed before slicing.

1 egg (or Egg Beaters) cooked in butter or margarine.

8 oz. deli sliced turkey, “Turkey Ham,” or chicken slices 1/8 in. thick, then into 1 ½” matchstick-size

pieces. A chicken/ham mix is quite good.

salt to taste.

Marinade – ¼ Cup sesame oil

1 Tbsp. soy sauce

1 tsp. Worcestershire Sauce

* May be obtained in an Oriental food store. Purchase the Agar Agar Rau Cau in the long strand form (like wrinkled, transparent noodles), not in the block form, which is used in desserts.

Cut 1/3 pkg. of the Agar Agar strands into approximately 1 ½” lengths and soak in water for 30 minutes to 1 hour. Prepare the carrots and sprinkle with a little salt to soften. Set aside. In a separate container. Prepare the cucumbers, leaving the peal on unless the cucumber has been waxed. Sprinkle with a little salt and set aside. Let cucumber and carrots sit with the salt on them for 30 minutes to 1 hour. Drain water off of Agar Agar and squeeze out excess moisture. Drain moisture from carrots and cucumbers. Squeeze excess moisture from cucumbers. Beat eggs or Egg Beaters, pour into a large fry pan coated with Pam or margarine, form a thin crepe. Remove from pan, cool, slice into 1 ½’ matchstick-size pieces. Combine the prepared vegetables, eggs and meat in a glass serving bowl. Just before serving, toss with the marinade.

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