Spicy and Sour Shredded White Radish
A beloved Northeastern Chinese cold dish of pickled, tossed shredded white radish, with a crisp, tender texture and bright, tangy-spicy, subtly sweet flavor.
Ingredients
White radish (washed, peeled, cut into 5cm long, 0.3cm square shreds)
300g
Cilantro (washed, cut into sections)
15g
Chili oil (seasoning)
30g
Sesame oil (seasoning)
4g
Soy sauce (seasoning)
10g
Vinegar (seasoning)
20g
White sugar (seasoning)
15g
MSG (seasoning)
1g
Ginger (peeled, washed, cut into fine shreds)
10g
Garlic sprouts (sorted, washed, cut into 3cm long coarse shreds)
25g
Table salt (for salting the shredded radish)
A small amount
Instructions
1
Cutting, Preparation and Brining
Wash the white radish, peel it, cut into 5cm long, 0.3cm square shreds, add a small amount of table salt and mix well, brine for 5 minutes, squeeze dry; sort the garlic sprouts, wash them, cut into 3cm long coarse shreds; peel the ginger, wash it, cut into fine shreds; wash the cilantro, cut into sections
2
Mixing and Plating
Put the shredded white radish, shredded ginger, shredded garlic sprouts and cilantro into a bowl, add soy sauce, white sugar, vinegar, MSG, sesame oil and chili oil, mix well, transfer to a plate and serve
