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