By Sri Owen
This is a sharp, clean-tasting salad, to be eaten before, with, or after the main meat course.
Mix thoroughly the vinegar, water, salt, pepper and sugar.
Shred the cabbage finely. Peel and cut the apples (or kedon-dong) into four; remove the core and slice thinly. Peel the cucumber, cut it in half lengthwise, scoop out the seeds, and slice into very thin semicircles. Peel the carrots (or the beng-kuang) and cut into short thin ‘matchsticks’. Slice the radishes (or lobak).