Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Young radishes; greens only |
| 2 teaspoons | Salt |
| 1 teaspoon | Sugar |
| ½ cup | Water |
| \N \N | Soy sauce to taste |
| 1 medium | Cucumber |
| 2 teaspoons | Salt |
| 2 tablespoons | Vinegar |
| 1 tablespoon | Sugar |
JAPANESE COUNTRY COOKBOOK
PICKLED RADISH GREENS
CUCUMBER RELISH
Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. PICKLED RADISH GREENS: Wash greens, discarding any bits that don't look fresh. Chop coarsely. Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator.
Just before serving, drain and squeeze dry in a kitchen towel. Place in small serving bowl and add soy sauce to taste.
CUCUMBER RELISH: Peel cucumber and slice as thinly as possible. Salt and let macerate for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel. Combine with vinegar and sugar in serving bowl.
PICKLED RADISH GREENS PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber.
CUCUMBER RELISH PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 8 mg sodium, 0 g fiber.
Posted 10-05-93 by STEPHEN CEIDEBURG on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes