Spicy Korean cucumber and radish salad

This slightly sweet, tangy and spicy salad pairs well with almost any protein dish. To make it a meal, eat with noodles or rice.

More than 1 hour

Serves 6

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Ingredients

Dressing:

  • 5cm knob fresh ginger, grated
  • 2 cloves garlic, minced
  • 3 Tbsp (45ml) each sesame oil and rice wine vinegar
  • 1 Tbsp (15ml) honey 

 

  • 10-12 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 2-4 mini cucumbers, cut into 2cm rounds
  • ½ cup (125ml) each edamame beans and fresh peas

 

Method

  1. Mix dressing ingredients together.
  2. Combine vegetables in a bowl and pour dressing over.
  3. Marinate for 30 minutes or up to 1 hour.
  4. Serve cold or at room temperature.

 

COOK’S NOTE:

Here’s how to make sushi rice. 

 

Browse more sides and salads recipes here.

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