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Spicy White Radish Salad

September 19, 2014 13 Comments

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15 minutes Chinese Spicy White Radish Salad with sesame oil, black vinegar and dried chili powder .

spicy white radish salad

White radish is compared as ginseng in vegetable family in Chinese Traditional Medicine. It can promote digestion and prevent food retention. And there is an interesting saying that white radish is the best food in winter just the same as ginger in summer.

Starting from the cool autumn, large amount of white radish is on market. And I am always trying to make different dishes with white radish as main ingredient or side ingredient. There is lot of ways for cooking white radish, generally in soup with different types of meat (pork dry pot with white radish) to help reducing the fat, and in braised recipes for example braised pork belly with white radish and in soup recipes (healthy pork soup with radish).

Personally, I love the white color especially in salad recipes.

spicy white radish salad

Some people think that white radish is a little bit spicy so that not suitable for dressing or salad. In fact, no! Salt should be used firstly to get the water contained in white radish out, and then the spicy taste will be reduced greatly.

Recipe today is in five minutes collections, but do prepare it earlier for the taste sake. Here we get the sour and sweet taste. For those who loves white radish, just make a larger amount at once and take a portion from your refrigerator.

spicy white radish salad

spicy white radish salad

5 from 2 votes
Print
Spicy White Radish Salad
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 
Simple Spicy White Radish Salad.
Course: Salad, Side Dish
Cuisine: Sichuan cuisine
Keyword: radish
Servings: 2
Calories: 134 kcal
Author: Elaine
Ingredients
  • 250 g fresh white radish
  • ½ tablespoon chili red pepper powder
  • ½ tablespoon vinegar
  • ½ tablespoon sugar
  • 2 teaspoons salt
  • 1/2 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame seeds
  • green onion for decorating , optional
Instructions
  1. Clean white radish and cut into really thin shreds.I recommend using a tool for beginner.
  2. Sprinkle salt on those shreds and mix well. Put aside for 10 minutes.Then squeeze the water out. Have a taste here. If the shreds are too salty, wash it with purified water and then squeeze the water out.
  3. In a large mixing bowl, add sugar, sesame oil and vinegar in with white radish shreds and mix thoroughly.
  4. Spread the chili pepper powder on the surface of the white radish shreds. Heat up 1 tablespoon vegetable oil in pan and then pour the hot oil on the chili powder. Mix everything well.
  5. Garnish some roasted sesame seeds and green onion before serving.
  6. Serve directly or refrigerate for about 2 hours.
Nutrition Facts
Spicy White Radish Salad
Amount Per Serving
Calories 134 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Sodium 2352mg102%
Potassium 283mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 33.3mg40%
Calcium 43mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Recipes, Salad and cold dishes

« Spicy Black Bean Sauce
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Comments

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  1. Tony White says

    December 5, 2013 at 1:12 pm

    The recipe for spicy radish salad is missing one ingredient, the radishes.

    Reply
    • Elaine Luo says

      December 5, 2013 at 7:29 pm

      Thanks Tony for the correctness. I have add the radishes now.

      Reply
  2. David says

    January 8, 2014 at 11:28 am

    5 stars
    Hi Elaine, I did it last week for my father as a side dish with great success. The photo makes me wanna do it tonight again as I still have some radishes in the fridge.
    Question: Can we also stir-fry the radishes ? Or is it parsnip ? I had something that looks like stir-fry radishes at the Emei Shan, but I’m not sure of what it was. Could this have been chayote ?? Cheers from Belgium.

    Reply
    • Elaine Luo says

      January 8, 2014 at 7:57 pm

      Hi David,

      Yes you can stir-fry radishes. Chinese people do stir fry radishes just with simple condiments.

      One suggestion is that you can use shredded radish in fish soup. I have noticed in one of your comments that you have fish broth. It tastes great in soups too.

      I have other recipes calls for white radish and I hope that they can help.

      https://chinasichuanfood.com/?s=white+radish

      I have not cooked parsnip so I am sorry that I am unknown about the taste.

      As for chayote, you can make a salad with chayote with this sauce but I recommend boil the chayote firstly in water around 2 minutes rather than marinading just with salt like the radish.

      Reply
  3. graham says

    February 28, 2016 at 10:37 pm

    Hi Elaine,

    For how long can i jar it and keep in the fridge?

    Reply
    • Elaine says

      March 8, 2016 at 9:51 am

      Hi Garham,

      Usually I finish them within 3 days.

      Reply
  4. Audrius says

    December 27, 2016 at 9:23 pm

    What kind of vinegar do you use for this recipe? Rice vinegar? Chinese black vinegar? Something else?

    Reply
    • Elaine says

      December 28, 2016 at 7:19 pm

      Hi Audrius,
      I used black vinegar.

      Reply
  5. Audrius says

    January 13, 2018 at 7:03 pm

    Good recipe, has become one of my favorites, often make it and eat with a fried egg on top!

    Reply
  6. Audrius says

    January 13, 2018 at 7:06 pm

    Btw, after I make this it usually dissapers after 2 or 3 days, but once I kept it in the fridge for a week and it was completely alright to eat. I’ve to say the taste keeps changing with every day.

    Reply
  7. josh says

    March 26, 2020 at 6:47 am

    Hi. Which tool? Tnx

    Reply
  8. Stanley T says

    August 11, 2020 at 7:38 am

    5 stars
    This is a fabulous way to use white radish and the result can be used as a salad or flavour chutney with any meal.

    Reply
    • Elaine says

      August 11, 2020 at 7:56 am

      Thanks Stanley!!!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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