Korean · Lunch
Spicy Radish Salad (Dairy-Free)
Korean-style musaengchae features julienned daikon radish tossed raw in a chili-forward dressing built from gochugaru, garlic, scallion, rice vinegar and a touch of sugar. This dairy-free version needs no swaps since the traditional recipe uses no dairy at all, staying crisp, tangy and sharply spiced throughout.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
58Calories
1.6gProtein
1.4gFat
11.2gCarbs
6.4gSugar
3.2gFiber
1030mgSodium
0mgChol
0.2gSat Fat
320mgPotassium
45mgCalcium
0.8mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Peel and julienne the daikon into thin matchsticks about 5cm long. In a bowl, toss with salt; let sit 10 minutes until softened, then drain excess liquid.
2
Toss
Add gochugaru, minced garlic, sliced scallion, rice vinegar, and sugar to the radish. Toss with sesame oil until every strand is evenly coated red.
3
Plate
Scatter toasted sesame seeds over the top and serve immediately while the radish remains crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g daikon radish
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
