| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Oriental, Salads, Vegetables | 8 | Servings |
INGREDIENTS
| 24 | Fresh red radishes | |
| 2 | t | Salt |
| 1 | t | White vinegar |
| 1 | t | Sugar |
| 3 | t | Thin soy sause |
| 3 | T | Peanut oil |
| 1 | t | Sesame oil |
| 1/4 | t | Fresh ginger juice |
| Chinese parsley for garnish |
INSTRUCTIONS
Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 3 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 581.7mg
Potassium: 3.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g