Summer Radish Salad With Sweet Chili Vinaigrette – a delicious recipe with sugar, rice vinegar, Korean chili paste, sugar, canola oil, colorful radishes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook peas in a medium pot of boiling water until tender-crisp, 2 to 3 minutes. Drain, cool in ice water, and pat dry.
2
Whisk vinegar, chili paste, sugar, and oil in a large bowl to blend. Pour about 1/3 cup of the dressing into a small bowl. Toss peas, radishes, onion, and mizuna with dressing in large bowl. Transfer salad to plates and serve immediately, with salt and more dressing to add to taste.
3
*Made from red chiles, sugar, and fermented soybeans, this spicy-sweet chili paste is great in meat marinades, smeared in lettuce wraps, and stirred into soups. Buy it from an Asian market or from hmart.com; it keeps for months in the fridge. Find colorful radishes at farmers' markets and gourmet grocery stores. Get mizuna, a type of mustard green, at Asian markets and farmers' markets.
450
kcal
Calories
21
g
Fat
61
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pound sugar snap peas, 2 tablespoons unseasoned rice vinegar, 1 1/2 tablespoons Korean chili paste (gochujang)*, 1 1/2 teaspoons sugar, and more.
Yes, Summer Radish Salad With Sweet Chili Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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