Recipe serves: 4-6

Chinese salad

15 each red radish, small
2 each cucumber, small
¾ tsp salt
8 Tbsp sugar
1 cup water
8 Tbsp white vinegar
4 Tbsp sesame oil
8 oz carrots, shredded ("Ready-Pac")

Preparation steps:
  1. Rinse the radishes and cucumbers (unpeeled). Using a food processor grate the vegetables and transfer to a medium size bowl.
  2. Add salt, sugar, water, vinegar and sesame oil. Mix well.
  3. Add the carrots and mix well.
  4. Refrigerate for 2 hours before serving.
  5. The salad can be made a day ahead and refrigerated until serving.
Picture of recipe

Take note!
  • A bunch of radishes is about
    small 15 radishes.

  • Carrots - shredded 4 medium
    carrots instead of the "Ready Pac".