Korean Radish Salad with Dried Strawberries and Sugar Snap Peas

IMG_0435Here’s a slightly spicy, Korean-inspired garden salad, adapted from a recipe Chef Chris Plemmons of the Olympic College Culinary Arts Program, demonstrated this week at the Bremerton Farmers Market, with farm fresh, seasonal ingredients (plus a few exotics). It is crisp, fresh, and delicious!

Radish Salad

  • 1/2 lb Radishes, cleaned and scrubbed
  • 1/2 lb Hakurei turnips (the baby white turnips)
  • 2 green onions, finely chopped

Dressing

  • 2 t Fermented Korean red pepper paste (gochujang)
  • 2 t minced garlic
  • 1 1/2 t sesame oil
  • 1 1/2 t fish sauce
  • 1 t dried shrimp (from an asian grocery)
  • 1 t sesame seeds (black & white mixed is nice, but one or the other is fine)

Garnish

  • 1 pint strawberries, dried (see right)
  • Assorted Salad Greens, like turnip greens, kale, spinach)

To make dried strawberries:
Slice berries 1/4″ thick. Place on a parchment lined baking sheet.
Bake at 200F for 2 hours. Turn over and repeat. Let cool.
Alternatively, use a food dehydrator, following manufacturer’s directions.

Directions:

  1. Combine all dressing ingredients in a small bowl.
  2. Julienne radishes and turnips to matchstick shape/size
  3. Add green onion and combine both in a non-reactive (stainless steel, glass or ceramic) bowl.
  4. Add dressing to mixed vegetables and toss.
  5. Add salad greens and toss again.
  6. Portion salad onto plates and garnish with dried strawberries. Enjoy!

Recipe courtesy of Chef Chris Plemmons, Olympic College Culinary Arts

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