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Recipe

Radish Salad

Amy Albert

Yield: Yields about 2-1/2 cups.

Servings: four to six.

 

Ingredients

  • 1/2 tsp. kosher salt
  • 1/4 cup granulated sugar
  • 1/2 tsp. cayenne
  • 3 Tbs. red-wine vinegar
  • 2 Tbs. soy sauce
  • 1 tsp. sesame oil
  • 2 cups halved radishes, lightly crushed with the flat side of a chef’s knife

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 50
      Fat Calories (kcal): 10
      Fat (g): 1
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 0
      Sodium (mg): 470
      Carbohydrates (g): 10
      Fiber (g): 1
      Protein (g): 1

Preparation

  • In a small bowl, combine the salt, sugar, cayenne, vinegar, soy sauce, and sesame oil. Stir to combine. Add the radishes; toss lightly. Cover and let sit for at least 15 minutes, or refrigerate for 1 hour before serving. (Don’t make the salad any more than an hour ahead or the red radish skins will start to get blotchy and fade.)

Reviews

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Reviews

  • User avater
    alliwalli | 12/21/2010

    This looks pretty weird, but I really liked it. The flavors are strong, but go together well. Worth trying if you feel like expanding your horizons.

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