Pickled Radishes and Green Onion
Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle,
brightened with scallions and sesame seeds.
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Credit: Maxime Iattoni
INGREDIENTS
2 cups Japanese baby radishes, quartered or halved (depending on size)½ tsp. sugar
½ tsp. kosher salt
1 tsp. toasted sesame oil
½ tsp. black sesame seeds, toasted
1 scallion, thinly sliced diagonally
INSTRUCTIONS
1. Combine radishes, sugar, and salt in a medium bowl, and cover with plastic wrap. Refrigerate for 1 hour to soften radishes.2. Drain radishes in a colander and then return to bowl and toss with sesame oil, seeds, and scallions; serve immediately.
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