6 oz. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
1/2 c. salad oil
1/2 c. vinegar
2 tbsp. sugar
1 tbsp. soy sauce
1/4 tsp. ground ginger
4 c. sliced Chinese cabbage
4 c. torn leaf lettuce
1 c. fresh bean sprouts
2 tbsp. chopped pimento

Trim ends from fresh peas pods. Cook pea pods in 2 cups of boiling salted water for 1 minute; drain well. To make dressing, in screw-top jar combine salad oil, vinegar, sugar, soy sauce, ginger, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Cover and shake well to mix. Pour dressing over pea pods; cover and refrigerate 1 to 2 hours. In large salad bowl combine Chinese cabbage, leaf lettuce, bean sprouts, and pimiento. Add pea pods and dressing. Toss to coat vegetable. Makes 6 to 8 servings.