Chinese Radishes Recipes

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CHINESE RADISHES



Chinese Radishes image

Make and share this Chinese Radishes recipe from Food.com.

Provided by Chocolatl

Categories     Vegetable

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 5

20 radishes, sliced
1 green bell pepper, cut in slivers
1 1/2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar

Steps:

  • Combine all ingredients.
  • Chill thoroughly.

Nutrition Facts : Calories 36.2, Fat 0.1, Sodium 515.9, Carbohydrate 7.6, Fiber 1.2, Sugar 5.9, Protein 1.5

CHINESE RADISH SALAD



Chinese Radish Salad image

The tangy taste of radishes wakes up this salad! Adapted from Vegetarian Times cookbook. Cook time is marinating time.

Provided by Sharon123

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup radish, sliced thinly
1 carrot, sliced thinly
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 teaspoon peanut oil
1/2 teaspoon hot pepper sauce (optional)
2 cups alfalfa sprouts (I use half lentil sprouts)
salt and pepper

Steps:

  • Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum.
  • Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy!
  • Serves 4.

Nutrition Facts : Calories 41, Fat 1.3, SaturatedFat 0.2, Sodium 268.8, Carbohydrate 6.9, Fiber 1, Sugar 5.4, Protein 1.4

OVERNIGHT CHINESE DAIKON RADISH PICKLES



Overnight Chinese Daikon Radish Pickles image

You can make this dish and 24 hours later eat the pickles.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h50m

Yield 2

Number Of Ingredients 5

1 ½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil

Steps:

  • In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  • Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 3.7 g, Fat 0.7 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 890.4 mg, Sugar 2.2 g

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