Radish Salad

Radish Salad
Photo by Amy Albert


  • 2 Tbs. soy sauce
  • 3 Tbs. red-wine vinegar
  • 2 cups halved radishes, lightly crushed with the flat side of a chef’s knife
  • ¼ cup granulated sugar
  • ½ tsp. kosher salt
  • ½ tsp. cayenne
  • 1 tsp. sesame oil

In a small bowl, combine the salt, sugar, cayenne, vinegar, soy sauce, and sesame oil. Stir to combine. Add the radishes; toss lightly. Cover and let sit for at least 15 minutes, or refrigerate for 1 hour before serving. (Don’t make the salad any more than an hour ahead or the red radish skins wi...

View full recipe at Fine Cooking


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