1/3 c. salad oil
1/4 c. vinegar
1 tbsp. sugar
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 (8 oz.) can water chestnuts, drained and sliced
6 oz. fresh or frozen pea pods, thawed
4 c. sliced Chinese cabbage
3 c. torn leaf lettuce
1 c. fresh bean sprouts
1 c. sliced fresh mushrooms
2 tbsp. chopped pimiento

For dressing, in a screw-top jar combine salad oil, vinegar, sugar, soy sauce, and ginger. Cover and shake well. In a large salad bowl combine water chestnuts, pea pods, Chinese cabbage, leaf lettuce, bean sprouts, mushrooms, and pimiento. Pour dressing over salad; toss lightly to coat vegetables. Serves 8.