July 28, 2012

Chinese Radish Salad 紅蘿蔔沙拉

Chinese Radish Salad 紅蘿蔔沙拉

chinese radish salad recipe
By Published: 2012-07-28
Here's a cool, crunchy, vinegary dish for the hot Hong Kong summer.  And you can make this radish salad in under 5 minutes too.  Isn't it a pretty sight on the dinner table with it's blushing reds and delectable whites? What a charmer, eh?  If you need another dish for dinner during the hot summer, why not add a quick cold chinese salad dish like this?  Radishes are great for you, lots of vitamin C as well as iron, magnesium and calcium.  My little girl loves this radish salad too!  Pink one, pink one, she says.  Don't worry about the peppery taste of the red radish eaten raw as it will be transformed into vinegary sweet mellowness when prepared into this radish salad.  Hope you like it!

chinese radish salad

Chinese Radish Salad Recipe

Ingredients

375 g red radishes, or around 20 radishes
2 tbsp rice vinegar (try to find the ones w/o msg)
2 tbsp sugar
1 tsp light soy sauce
1 tsp sesame oil

Directions:

Wash radishes.  Using a knife with a broad side like a chinese cleaver to crush the radishes until they open up and are pretty flattish.  Use your hands to tear the radishes into bite sized pieces.  This way of crushing creates a certain texture and allows the marinade to penetrate deeply.  Add the vinegar, sugar, soy sauce and sesame oil and mix.  Taste and adjust seasonings to your preference.  Put in the fridge for at least half hour.  Remove just before serving, toss and serve.

More Veggy recipes at The Hong Kong Cookery:

marinated kelpMarinated Kelp - Manna from the Seas

Boiled edamame recipeBoiled Edamame 毛豆

chinese steamed eggplant recipeChinese Steamed Eggplant 蒜蓉蒸茄子
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