Korean Radish Salad

Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: April 2011

Ingredients

  • 6 cups julienned Korean radishes (1-1/2 lb/750 g)
  • 6 cups julienned daikon radishes (1-1/2 lb/750 g)
  • 1/2 cup julienned carrots
  • 1 teaspoon Korean fine sea salt
Spice Mixture:
  • 3 tablespoons rice vinegar
  • 3 tablespoons white vinegar
  • 4 teaspoons Korean coarse red pepper powder
  • 4 teaspoons minced garlic
  • 1 tablespoon granulated sugar
  • 2 teaspoons minced salted shrimp
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Korean fine sea salt
  • 1 green onion minced

Method

In large bowl, toss together radishes, carrot and salt; let stand for 30 minutes. Drain in colander, lightly pressing to squeeze out moisture.

Spice Mixture: In same bowl and wearing rubber gloves, mix together radish mixture, vinegar, red pepper powder, garlic, sugar, shrimp, ginger, sesame seeds, sesame oil, salt and green onion.

Cover and refrigerate for 1 hour or for up to 3 days.

Nutritional facts Per 1/4 cup: about

  • Sodium 178 mg
  • Protein 1 g
  • Calories 27.0
  • Total fat 1 g
  • Potassium 139 mg
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Korean Radish Salad

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