| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Korean |
Korean, Salads, Ceideburg 2 |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Korean radish or |
| 1 |
|
Thinly sliced English cucumber |
| 2 |
ts |
Salt |
| 2 |
ts |
Red pepper * |
| 2 |
ts |
Sugar |
| 1 1/2 |
tb |
Vinegar |
| 2 |
tb |
Minced scallion |
| 1 |
ts |
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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