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Radish or Cucumber Salad (Korean)

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Recipe

 

Yield

8 servings

Prep

25 min

Cook

0 min

Ready

25 min
Low 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
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2 teaspoons salt
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2 teaspoons red pepper flakes
*
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2 teaspoons sugar
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1 ½ tablespoons vinegar
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2 tablespoons scallions, spring or green onions
minced
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1 teaspoons garlic
minced
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Ingredients

Amount Measure Ingredient Features
1 large radishes
korean, or, 1 thinly sliced english cucumber
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1E+1 ml salt
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1E+1 ml red pepper flakes
*
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1E+1 ml sugar
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23 ml vinegar
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3E+1 ml scallions, spring or green onions
minced
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5 ml garlic
minced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 60% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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