Pink radish salad in garlicky soya dressing
Discover the perfect balance of peppery pink radishes in a delightful garlicky soya dressing in this refreshing salad. Ideal for a light and flavorful meal.
Ingredients:
- 1 Chinese "Inner Beauty" pink radish (xinlimei; SHIN-lee-may))
- 1 clove of garlic
- 3 teaspoons light soy sauce
- 1 teaspoon water
- 1 teaspoon Chinkiang black vinegar
- 1/2 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 1 piece dried Sichuan chili (or other large dried chili)
- 3 sprigs cilantro
- 1/2 teaspoon toasted white sesame seeds
Instructions:
- Scrub and remove the skin from the radish, trimming the rough ends. Use a vegetable peeler to peel the entire radish. Then, with a sharp knife, slice the radish by rotating it while cutting irregular, thin "petals", essentially shaving the sides of the radish. Continue this process around the radish from top to bottom, repeating about three times (resulting in approximately 300 grams of petals). Save any remaining radish by wrapping it in plastic for future use (such as in a salad).
- Dice the garlic finely or press it using a garlic press. Mix it with the soy sauce, water, vinegar, and sugar, and set it aside.
- Warm up the vegetable oil in a frying pan or wok. Remove the stem from the chili pepper, discard the seeds, and chop the chili into 1cm-long pieces. Just as the oil is about to smoke, add the dried chilies, swirling the pan to ensure the chilies are immersed in the oil and fry for 30 seconds (the color will start darkening at this point -- if it darkens earlier, remove from heat to prevent burning).
- Drizzle the hot oil and chilies into the sauce mixture.
- Mix gently to combine, then garnish with chopped coriander (consider adding whole leaves as well) and toasted sesame seeds.
Summary:
- Calories: 163 kcal
- Fat: 15 g
- Protein: 2 g
- Carbs: 6 g
- Potassium: 175 mg
- Magnesium: 22 mg