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Radish Salad Recipe

Radish Salad

by Su-Mei Yu
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Serves four to six. Yields about 2-1/2 cups.

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients radishes red wine vinegar cayenne more more
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

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.)

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 50; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 0.5; Sodium (mg): 470; Cholesterol (mg): 0; Fiber (g): 1;
photo: Amy Albert
From Fine Cooking 52 , pp. 56-60
August 1, 2002

user reviews

Rate this Recipe
Star Star Star Star Star by alliwalli, 12/21/2010This 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.