White Radish Salad (Sangchae)

A stunning Korean salad featuring julienned mouli, onion, and spring onions tossed in a spicy, fermented dressing.

Healthy Quick Vegetables Salad Korean

Estimated Nutrition

Calories

41.4

kcal / serving

165.4 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

1.1g

per serving

4.2 g total

Protein

1.4g

per serving

5.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

Anchovy Sauce

2.5

Apple Vinegar

NutsSeeds

pinch

Sea Salt

flaked

Gochugaru

Korean red chilli powder

1.25

Black Sesame Seeds

optional

OilsFats

2.5

Sesame Oil

Seafood

1.25

Fermented Shrimps

Vegetables

400

Mouli

thinly sliced into julienne strips

0.25

piece

White Onion

thinly sliced

piece

Spring Onion

chopped in half and quartered lengthways

Method

Combine the anchovy sauce, sesame oil, vinegar, shrimps, sugar, and chilli powder in a small bowl.

Thinly slice the mouli and onion into strips and place them in a bowl.

Sprinkle the vegetables with sea salt and let them sit for ten minutes.

Toss the dressing with the mouli and onion until thoroughly coated.

Add sliced spring onions to the mixture and sprinkle with sesame seeds.