Radish Or Cucumber Salad (korean)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Korean | Ceideburg 2, Korean, Salads | 8 | Servings | |
INGREDIENTS
| 1 | Korean radish or | |
| 1 | Thinly sliced English | |
| cucumber | ||
| 2 | t | Salt |
| 2 | t | Red pepper * |
| 2 | t | Sugar |
| 1 1/2 | T | Vinegar |
| 2 | T | Minced scallion |
| 1 | t | Minced garlic |
INSTRUCTIONS
preferably Korean (2 ts make a very hot salad) Peel radish and cut into match stick pieces about 2 inches long. Sprinkle with salt and let stand for 10 minutes. Rinse to remove excess salt and drain well. Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible. In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well. Serve at once or refrigerate to blend flavors. Serves 8 as side dish. From the Hayward Daily Review, 9/21/88. Posted by Stephen Ceideberg; November 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 585.1mg
Potassium: 61.4mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.7g
Protein: <1g