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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (17g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch red radishes |
||
| Calories 17 | ||
| Calories from Fat 0 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 503mg | 20% | |
| Potassium 29mg | 0% | |
| Total Carbohydrate 1.4g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.3g | ||
| Protein 1.1g | 2% | |
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Chinese Quick Pickled Radish Salad With Garlic
By: French Tart
May 30, 2008
A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment.
SERVES 4
Ingredients
- 1 bunch red radish, about 48 radishes, trimmed of greenery and washed
- 2 tablespoons naturally fermented soy sauce
- 2 tablespoons rice wine or 1 tablespoon dry sherry or sherry wine vinegar
- 1 tablespoon chopped fresh coriander leaves (Cilantro)
- 1 teaspoon dried garlic granules, NOT garlic salt
Directions
1
Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly.2
Put the radish pickle into an attractive serving dish and just before serving scatter the remaining coriander (cilantro) leaves over the top as a garnish.3
Serve with all types of Chinese and Oriental food.4
Keeps for up to 24 hours in the fridge.
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- Course > Salads
- Course > Condiments, etc.
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian > Eastern > Chinese
- Cuisine > Asian > Southeastern > Malaysian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: lazyme
On Jul 11, 2008
Quick and delicious! This was a fun way to eat radishes. Thanks FT. Made for ZWT4 Family Picks.
From: realbirdlady
On Jul 3, 2008
An easy crunchy salad. I don't really even like radishes, but I buy them every now and then because they are so purty. The soy and garlic in the marinade was a perfect flavor for me, without losing the radish crunch.
From: Chef Shadows
On Jun 11, 2008
I love radishes and this recipe takes them to a whole new level! I used half red and half white! This will be one of my spring tonic recipes for years to come! Great recipe FT! OOPS! forgot to say I used dry sherry.
From: chia
On Jun 5, 2008
this is a lovely quick salad to serve with an asian meal. it is crisp and refreshing and makes a lovely first course or side dish. i made this for zwt4.
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