Radish and cucumber salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 16 -20 radishes
- 1⁄2 cucumber
- 1⁄2 cup sugar pea pods
- 1 tablespoon salt
- 4 tablespoons rice vinegar
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 2 tablespoons low sodium soy sauce
- 1⁄4 teaspoon sesame oil
directions
- Wash and slice radishes thinly.
- Remove ends of the cucumber and peel then quarter lengthwise.
- Cut out the seedy center.
- Cut into 2 inch long pieces.
- Cut the tips off the sugar peas and cut into fourths.
- Put all ingredients into a bowl and sprinkle with salt.
- Meanwhile put vinegar, sesame oil and soy in a small pan and bring to a boil.
- Remove from heat add sugar and stir till dissolved.
- Let cool.
- Rinse vegetables in cold running water and drain thoroughly.
- When sauce is cool, add to vegetables and place in refrigerator for at least 1/2 hour.
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RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.