Radish or Cucumber Salad (Korean)
Yield
8 servingsPrep
25 minCook
0 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
radishes
korean, or, 1 thinly sliced english cucumber |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
red pepper flakes
* |
|
| 2 | teaspoons |
sugar
|
|
| 1 ½ | tablespoons |
vinegar
|
|
| 2 | tablespoons |
scallions, spring or green onions
minced |
|
| 1 | teaspoons |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
radishes
korean, or, 1 thinly sliced english cucumber |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
red pepper flakes
* |
|
| 1E+1 | ml |
sugar
|
|
| 23 | ml |
vinegar
|
|
| 3E+1 | ml |
scallions, spring or green onions
minced |
|
| 5 | ml |
garlic
minced |
|
Directions
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.
