Summer Radish Salad with Sweet Chili Vinaigrette Recipe – Sunset Magazine
Fresh summer radishes in a vibrant salad with a sweet chili vinaigrette. Perfect for warm weather dining.
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Ingredients
- 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)
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