| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Digest, August, Salad dress, Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
|
Parts vinegar |
| 1 |
|
Part water (or sherry, if |
|
|
You like) |
| 1 |
|
Part soy sauce (I use |
|
|
Tamari, or replace with |
|
|
Salt) |
| 1 |
|
2 drops of toasted sesame |
|
|
Oil (for flavour) |
|
x |
Sugar to taste |
|
|
Optional – a scrape of fresh |
|
|
Ginger livens it up, be |
|
|
Careful with it.) |
INSTRUCTIONS
Adjust the parts until the dressing is to your liking. I like it fairly
vinegary. The amount will depend on how much vegetable you are dressing.
Radishes: trim and slice thinly. The Chinese lightly smash the radish
slices (I use the bottom of a heavy glass), thus the salad is called
"Smashed Radishes" (great name for getting kids to try it).
Cucumbers: trim and slice thinly. I like to score the cucumber before
slicing it, to give it an interesting design. I usually put the radishes or
cucumbers (or combined) in a plastic bag and pour the dressing over. This
way I can get the air out of the bag and not worry about having to turn the
veggies while they marinate. Refrigerate for at least an hour. (Longer is
okay, but the veggies will look darker the longer they sit in the soy sauce
dressing.)
I take this to lunch as a relish/salad when I'm tired of dill pickles and
pickled carrots. I like the heat of the radishes.
From: SALLY MARTINY <MARTINY.SALLY@epamail.epa.gov>. Fatfree Digest [Volume
9 Issue 39] Posted July 30, 1994, Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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