Korean Radish & Mango Salad

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

  1. Cut and Combine all salad ingredients except the crushed roasted Peanuts in a mixing bowl and give it a good mix.
  2. Combine all the ingredients of the dressing except the olive oil, slowly whisk in the oil to the mixture to properly emulsify the dressing.
  3. Dress your salad and plate, top with crushed peanuts and flaky salt and fresh cracked pepper.
Peel & slice radish into thin strips
Peel & slice radish into thin strips
Peel & slice carrots into thin strips
Peel & slice carrots into thin strips
Peel & slice mango into thin strips
Peel & slice mango into thin strips
Chop up cilantro
Chop up cilantro
Chiffonade or slice basil
Chiffonade or slice basil
Add your mint, or any other herbs
Add your mint, or any other herbs
Toss the salad & serve
Toss the salad with dressing & serve
Korean Radish & Mango Salad
Korean Radish & Mango Salad

Tools Used To Make This Dish*
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Camera Gear List*

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