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Suggest a better description1. Wash and trim radishes. Lay each on its side, then crush by pounding decisively once or twice with the side of a cleaver or the bottom of a glass. (The radishes should split open, but not break in two.) 2. Sprinkle with salt and let stand 5 to 10 minutes; then drain. Transfer to a bowl. 3. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes and toss gently. Refrigerate, covered, only to chill (about 20 minutes). Sprinkle with peanut oil just before serving. NOTE: Instead of crushing the radishes, you may make a crisscross cut in the top of each, to let the seasonings penetrate. VARIATIONS : For the peanut oil, substitute a few drops of sesame oil. For the white vinegar, substitute cider vinegar. For the white sugar, substitute light brown sugar. At the end of step 1, add 1 small cucumber, unpeeled, cut lengthwise in thirds, then crosswise in 1-inch sections, and crushed gently, like the radishes. At the end of step 2, add 1 green pepper, slivered. In step 3, add 1 garlic clove, minced, to the dressing. From
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 20 | ||
Calories from Fat: 7 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.1mg | 2 % | |
Potassium 46mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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