There’s no better way to enjoy Korean radish raw than in a refreshing salad! We were inspired by the Thai papaya salad, but this one is just simply sweet and bright – so let’s get into this great summer salad. Learn more about the Korean radish here.
Carlienne’s Korean Radish & Mango Salad
Materials
- Mixing Bowl
- Tongs
- Cutting Board
- Knife
- Whisk or Blender for dressing
Ingredients
Salad:
- 1 Cup Korean Radish – peeled and shredded
- 1 Cup Carrots – Peeled and shredded
- 1 Cup Mango – Peeled and sliced
- 1/8 Cup Cilantro – Chopped
- 1/8 Cup Basil – Chiffonade
- 1/8 Cup Mint – Whole or chopped
- 1/8 Cup Roasted Peanuts – Chopped
- Salt and pepper to taste
Dressing:
- 1/8 Cup Soy Sauce
- 1/8 Cup Rice vinegar
- 1 Tbsp Fish Sauce
- 2 tsp Sesame Oil
- 2 Tbsp Brown Sugar
- Salt and pepper to taste
Guide
- Cut and Combine all salad ingredients except the crushed roasted Peanuts in a mixing bowl and give it a good mix.
- Combine all the ingredients of the dressing except the olive oil, slowly whisk in the oil to the mixture to properly emulsify the dressing.
- Dress your salad and plate, top with crushed peanuts and flaky salt and fresh cracked pepper.
Tools Used To Make This Dish*
You can support our creations at no additional cost to you by using our affiliate links below. Much love!
Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
*I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to to Amazon.com and affiliated sites.
