| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Oriental, Vegetables, Salads |
8 |
Servings |
INGREDIENTS
| 24 |
|
Fresh red radishes |
| 2 |
ts |
Salt |
| 1 |
ts |
White vinegar |
| 1 |
ts |
Sugar |
| 3 |
ts |
Thin soy sause |
| 3 |
tb |
Peanut oil |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
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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