Crispy Oriental Radishes

Yield:
1 cup

Serve as an appetizer with broiled fish or chicken

Ingredients:

  1. 1 1/2 cups halved radishes
  2. 3/4 teaspoon salt
  3. 1 tablespoon rice wine vinegar*
  4. 1/4 teaspoon ground black pepper
Directions:

In a small bowl, toss radishes with salt; cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Transfer radishes to a strainer; rinse and drain, removing as much salt as possible. Pat dry with paper towel; return to bowl. Stir in vinegar and black pepper. Cover and refrigerate up to 24 hours.

*Available in the Asian food section in most supermarkets

Recipe compliments of The North American Radish Council


TDS 3