Prep 5 mins
Cook 1 hr
Serve with barbecued foods. Adapted from The New York Times Cookbook. Cook time is chilling time.
- 20 radishes, sliced
- 1 green bell pepper, cut in slivers
- 1 1⁄2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- Combine all ingredients.
- Chill thoroughly.
Yum! So easy and a great new way to have radishes on there own, not just in a salad! Thanks for posting! Made for Culinary Quest 2014, China.
I saw this recipe mentioned in a Topic of the Month thread and wanted to try it. I sliced the radishes on a mandolin and placed all of the ingredients in a mason jar. I used rice vinegar and I was pleased with the result. The radishes softened after a few days, but were lovely to top a green salad. Thank you for sharing the recipe!
Easy Peasy recipe. Bright with flavors and enjoyed the fresh crisp crunch of the radishes. Used red bell peppers instead of the green because that's what I had on hand, though green bell peppers would make for a better color contrast. Thank you Chocolatl for sharing. Made it for Everyday is a Holiday.