Pickled Daikon Radish

This crunchy side dish or relish is perfect for a buffet, as it holds up well at room temperature. If you are watching your sodium, note that most of the salt is rinsed off.

MAKES 4 SERVINGS

3 cups chopped daikon radish (about 1 pound)

1⁄2 tablespoon salt

2 tablespoons plain rice vinegar

1⁄2 teaspoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

In a medium mixing bowl, toss the radish with the salt. Cover and refrigerate 30 minutes, or until 2 to 4 tablespoons of water are released. Transfer to a colander and rinse under cold running water. Drain well and pat dry with paper towels.

Place the vinegar and oil in the mixing bowl and stir until thoroughly blended. Add the radish and pepper; toss well to combine. Cover and refrigerate a minimum of 8 hours, stirring a few times, or up to 5 days. Serve chilled or return to room temperature.

{PER SERVING} (based on 1⁄2 teaspoon total salt in recipe) Calories 22 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4 • Dietary Fiber 1 • Sodium 285mg

hancheng

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