Best Chinese Radish Salad Recipes

CHINESE QUICK PICKLED RADISH SALAD WITH GARLIC

Chinese Quick Pickled Radish Salad With Garlic image

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.

Provided by French Tart

Categories Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch red radish, about 48 radishes, trimmed of greenery and washed
2 tablespoons naturally fermented soy sauce
1 tablespoon dry sherry or 1 tablespoon sherry wine vinegar
1 tablespoon chopped fresh coriander leaves (Cilantro)
1 teaspoon dried garlic granules, NOT garlic salt

Steps:

Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly.
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.
Serve with all types of Chinese and Oriental food.
Keeps for up to 24 hours in the fridge.

Nutrition Facts : Calories 17.5, Sodium 503.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 1.1

CHINESE RADISH SALAD

Chinese Radish Salad image

The tangy taste of radishes wakes up this salad! Adapted from Vegetarian Times cookbook. Cook time is marinating time.

Provided by Sharon123

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup radish, sliced thinly
1 carrot, sliced thinly
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 teaspoon peanut oil
1/2 teaspoon hot pepper sauce (optional)
2 cups alfalfa sprouts (I use half lentil sprouts)
salt and pepper

Steps:

Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum.
Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy!
Serves 4.

Nutrition Facts : Calories 41, Fat 1.3, SaturatedFat 0.2, Sodium 268.8, Carbohydrate 6.9, Fiber 1, Sugar 5.4, Protein 1.4

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