Spicy Korean Radish Salad | Musaengchae
This spicy Korean radish salad is a quick & easy healthy Korean side dish made with shredded daikon radish & Korean pepper flakes. Ready in 15 minutes!
- 5 cups Korean radish, julienned
- 2 stalks scallions
Wash and peel the radish. Using a sharp knife or a mandoline, julienne the radish and add them to a large bowl.
Add in the ingredients for the dressing and massage it into the julienned radish until it's well combined. Adjust for seasoning and serve.
- Store leftovers in an airtight container in the fridge for up to 1 week. The longer it sits, the more juices will be released from the radish.
You can substitute daikon for Korean radish in this recipe.
- Choosing a Korean radish:
Pick one that has a smooth, blemish free surface without any cracks. It should feel heavy for its size. They can be a light green color starting at the tops going halfway down the radish.
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 738mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg