Sichuan-Style Spicy Roseheart Radish Salad(for 2) 川味麻辣涼拌心裡美蘿蔔（兩人份）

What is Roseheart Radish?

Also known as Masato Rose or Watermelon Radish. Exactly like its name, this kind of ball-shaped radish has beautiful rosy flesh with creamy white to pale green skin. It is a unique radish of Chinese origin - Shinrimei (心裡美 Shin-Ri-Mei, in Chinese) means "Beauty-In-The-Heart". Roseheart radish is crispy with mild and sweet flavor, excellent for salad, garnish and pickle. Even people who “do not like radishes” cannot resist the good-looking, great-tasting rose-heart.

How to buy and store?

This variety of radish grows best in cool climates, suitable for fall/winter crops. And it keeps well all winter long. Radish can be easily found in wet market or supermarket. Choose those with smooth and shiny skin. Skin shows freshness. Any sign of browning, mushiness, or wilting means that they're old, or have been stored improperly. And always pick the heavier one among similar sizes. Heavier one keeps more moisture.

Radish shall be stored in dark, cool, and damp conditions but not soaking wet. Better to put radish in refrigerator during hot weather - first, rinse clean the radish, cut off the tops, then wrap them up in moistened paper towels and place these in a plastic bag. But don’t close the plastic bag all the way, or too much moisture may accumulate inside and the radishes rot. Poke holes in the plasticbag or leave it slightly open.

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Sichuan-Style Spicy Roseheart Radish Salad(for 2)

Excellent dish for party, family dinner or workday meals, as you can prepare several portions in advanced, store in refrigerator, then just take the amount you need each time with clean utensils.

Ingredients

Roseheart Radish - 1 whole pcs

Salt - 1/2 tsp

Sichuan Spicy Hot Chili Oil - 2 tsp

Sichuan Peppercorn Oil - 1 tsp

Sesame Oil - 1 tsp

Balsamic Vinegar - 2 tsp

Aged Sorghum Vinegar - 2 tsp

Soy Sauce - 1 tsp

Sesame seeds - for sprinkle

Steps

1. Peel radish, cut it into long thin strings. Marinate those strings with 1/2 teaspoon salt for at least 5 minutes. Use your hand to squeeze them as much as you can and drain.

2. Mix Sichuan spicy hot chili oil, Sichuan peppercorn oil, sesame oil, balsamic vinegar, aged sorghum Vinegar and soy sauce all together, then mix in radish, stir well. Sprinkle some sesame seeds.

3. This dish can be stored in refrigerator for 3-4 days.

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