|1||Part water (or sherry, if|
|1||Part soy sauce (I use|
|Tamari, or replace with|
|1||2 drops of toasted sesame|
|Oil (for flavour)|
|x||Sugar to taste|
|Optional - a scrape of fresh|
|Ginger livens it up, be|
|Careful with it.)|
Adjust the parts until the dressing is to your liking. I like it fairly vinegary. The amount will depend on how much vegetable you are dressing.
Radishes: trim and slice thinly. The Chinese lightly smash the radish slices (I use the bottom of a heavy glass), thus the salad is called "Smashed Radishes" (great name for getting kids to try it).
Cucumbers: trim and slice thinly. I like to score the cucumber before slicing it, to give it an interesting design. I usually put the radishes or cucumbers (or combined) in a plastic bag and pour the dressing over. This way I can get the air out of the bag and not worry about having to turn the veggies while they marinate.
Refrigerate for at least an hour. (Longer is okay, but the veggies will look darker the longer they sit in the soy sauce dressing.) I take this to lunch as a relish/salad when I'm tired of dill pickles and pickled carrots. I like the heat of the radishes.
From: SALLY MARTINY <MARTINY.SALLY@...>. Fatfree Digest [Volume 9 Issue 39] Posted July 30, 1994, Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
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