Moo Saeng Chae (Marinated Radish Salad)

Total Time
20mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. Peel radishes and cut into matchstick strips.
  3. Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
  4. Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
  5. Combine the salad dressing with the radish, well-drained apple strips and green onion.
  6. Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.
Most Helpful

5 5

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!

5 5

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.