Turp Salatsi Radish Salad Recipes

I have been intrigued by Turkish cuisine for going on a good four years now-no, actually longer. Here's a delightful summer salad and very quick to make, too! Use organic garden fresh radishes if possible and even better a variety (of). Don't use old, yucky supermarket radishes. From turkishcookbook.com

Provided by COOKGIRl

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 4.7, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 0.2

• Ingredients

I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8

• Ingredients

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment.

Provided by French Tart

Categories     Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Nutrition Facts : Calories 17.5, Sodium 503.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 1.1

• Ingredients