This salad is very light, spicy and a little sweet. It’s easy to prepare and is also very flavorful. I used a mild Korean Radish but really any radish will do.

Ingredients for about 4 servings

3 Tablespoons soy sauce

1 Tablespoon black vinegar

2 Tablespoons rice wine vinegar

1 Tablespoon shaoltsing rice wine

1 Tablespoon garlic – minced

2 Tablespoon gochujang

1 teaspoon red pepper flakes

1 Tablespoon fresh ginger – minced

1 Tablespoon honey

2 Tablespoon dark brown sugar

1 teaspoon hoisin sauce

1/2 teaspoon sesame oil

1 Korean Radish – peeled and shredded (about 4 cups)

1 carrot – peeled – shredded

1 apple – shredded

4 scallion – sliced on a diagonal

2 Tablespoon sesame seeds – toasted

Directions

In a small mixing bowl combine soy sauce, black vinegar, rice wine vinegar, shaoltsing rice cooking wine, garlic, gochujang, chile flakes, ginger, honey, sugar, hoisin, sesame oil and mix well and set to the side.

In a large mixing bowl combine the radish, carrot, apple, scallions, and then pour in the contents from the small bowl to dress the vegetables.

Chill in the refrigerator for about a half hour and top with sesame seeds to serve.

Top with a little bit of fresh cilantro if you happen to have any.

It easy, it’s light and full of flavor and spice.