Korean · Lunch
Spicy Radish Salad (Low-Calorie)
Korean-style spicy radish salad pairs crisp julienned daikon with a gochugaru dressing made from rice vinegar and sesame oil. Salted and drained to concentrate crunch, the radish is tossed with garlic, scallion and toasted sesame seeds for a tangy, low-calorie banchan-style side.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
76Calories
2.3gProtein
1.8gFat
14.8gCarbs
7.6gSugar
3.6gFiber
1120mgSodium
0mgChol
0.3gSat Fat
320mgPotassium
55mgCalcium
0.9mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Julienne the daikon into thin matchsticks and place in a mixing bowl. Toss with salt and let sit at room temperature 20 minutes until it softens and releases liquid.
2
Drain
Squeeze the salted daikon firmly by hand over the sink to remove released liquid, then return it to a dry bowl.
3
Build
Mince the garlic and thinly slice the scallion. Add gochugaru, garlic, scallion, rice vinegar, sesame oil and sugar to the bowl with the daikon and toss until evenly coated.
4
Plate
Transfer the salad to a small serving plate and scatter the toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g daikon
- 1 tsp1 tsp salt
- 2 tsp2 tsp gochugaru
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sugar
- 1 tsp1 tsp sesame seeds, toasted
