Summer Radish Salad with Sweet Chili Vinaigrette
Rachel Yang and Seif Chirchi, chef-owners of Joule and Revel restaurants in Seattle, like to play around with all kinds of radishes, including daikon and black Spanish radishes, when they make this colorful salad. For the thinnest slices, use a mandoline.
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- Calories: 193
- Calories from fat: 65%
- Protein: 3.1g
- Fat: 14g
- Saturated fat: 1.1g
- Carbohydrate: 15g
- Fiber: 2.7g
- Sodium: 172mg
- Cholesterol: 0.0mg
- 1/2 pound sugar snap peas
- 2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons Korean chili paste (gochujang)*
- 1 1/2 teaspoons sugar
- 1/4 cup canola oil
- 1/2 pound (or 2 small bunches) colorful radishes, such as watermelon*, Easter Egg, and/or French breakfast, very thinly sliced
- 1/3 cup thinly sliced red onion
- 1 qt. loosely packed mizuna* or watercress
- Kosher salt (optional)
- 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.
- *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.
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