Dressed Radishes and Cucumbers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 part water (or sherry, if
- 1 2 drops of toasted sesame
- 1 part soy sauce (i use
- tamari, or replace with
- 2 parts vinegar
- you like)
- careful with it.)
- optional - a scrape of fresh
- oil (for flavour)
- ginger livens it up, be
- salt)
- x sugar to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Adjust the parts until the dressing is to your liking. I like it fairly vinegary. The amount will depend on how much vegetable you are dressing. Radishes: trim and slice thinly. The Chinese lightly smash the radish slices (I use the bottom of a heavy glass), thus the salad is called "Smashed Radishes" (great name for getting kids to try it). Cucumbers: trim and slice thinly. I like to score the cucumber before slicing it, to give it an interesting design. I usually put the radishes or cucumbers (or combined) in a plastic bag and pour the dressing over. This way I can get the air out of the bag and not worry about having to turn the veggies while they marinate. Refrigerate for at least an hour. (Longer is okay, but the veggies will look darker the longer they sit in the soy sauce dressing.) I take this to lunch as a relish/salad when Im tired of dill pickles and pickled carrots. I like the heat of the radishes. From: SALLY MARTINY <MARTINY.SALLY@epamail.epa.gov>. Fatfree Digest [Volume 9 Issue 39] Posted July 30, 1994, Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
