Prep 20 mins
Cook 0 mins
I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!
- 1 large crisp apple
- 2 cups white radishes
- 3 green onions
- 3 teaspoons sugar
- 2 teaspoons regular sesame oil
- 1 tablespoon salad oil
- 1 teaspoon salt
- 1⁄2 lemon, juice of
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds, toasted
- 3 tablespoons mild rice vinegar
- 1⁄2 red jalapeno chile, seeded and finely chopped
- Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
- Peel radishes and cut into matchstick strips.
- Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
- Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
- Combine the salad dressing with the radish, well-drained apple strips and green onion.
- Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.
The marinade is right on! This would be a great salad to take to a potluck. It could also be used as a sushi roll topping. Very crisp and refreshing!
I love this salad! The taste of the marinade was right on. Besides Japanese, I really like Korean food among all other Asian recipes and always eager to try something different. In Korea they use pear apple for many recipes but I liked the apple here. It blended beautifully with daikon. Thank you Cookgirl for posting this recipe. Made for Asian Forum unrated Asian recipes tag game.