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1/2 head cabbage, cut in long
slender pieces
2 carrots, grated
1/4 to 1/2 lb. pork, boiled
and sliced thin
1 Tbsp. soy sauce
several sprigs dill and mint
(fresh), chopped
3 Tbsp. sugar
3 Tbsp. vinegar
2 tsp. lemon juice
3/4 c. roasted peanuts

Mix in large bowl cabbage and carrots; add pork, dill
and mint. Combine in small bowl soy sauce, sugar, vinegar and
lemon juice. Pour over salad; toss well. Just before serving,
top with peanuts.

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